Seafood Chowder

• 6 ounces slab bacon, cut into 1/2-inch pieces
• 2 tablespoons butter
• 2 large onions, diced (about 4 cups)
• 1/4 cup flour
• 2 cups clam broth or juice
• 4 white potatoes, peeled and diced
• 2 sweet potatoes, peeled and diced
• 1 1/2 teaspoons thyme
• Salt and freshly ground black pepper
• 1/2 pound shucked clams
• 1/2 pound haddock, cut into 3/4-inch chunks
• 1/2 pound Maine shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound shucked oysters
• 4 cups half-and-half
• Fresh parsley, for garnish

1. In a large stockpot over medium heat, cook the bacon until browned.
2. Add the butter and onions, and cook for 10 minutes.
3. Add the flour and stir until well combined.
4. Add 2 to 3 cups broth.
5. Then add the potatoes, thyme, pepper, and salt and bring to a simmer.
6. Cook until the potatoes are almost fork tender, about 10 minutes.
7. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes.
8. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle).
9. When finished add parsley and serve.
10. A viewer, who may not be a professional cook, provided this recipe.
11. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

bacon, butter, onions, flour, clam broth, white potatoes, sweet potatoes, thyme, salt, clams, haddock, shrimp, scallops, oysters, fresh parsley

Taken from www.foodnetwork.com/recipes/seafood-chowder-recipe.html (may not work)