Bab'S New England Seafood Chowder

• 3 tablespoons butter
• 2 slices bacon, cut into small pieces
• 1 large sweet onion (such as Vidalia(R)), diced
• 4 celery ribs, diced
• 2 cloves garlic, minced
• 1 tablespoon dried thyme
• 1 tablespoon ground black pepper
• 1 tablespoon seafood seasoning (such as Old Bay(R))
• 1 tablespoon smoked paprika
• 1 cup all-purpose flour
• 2 cups diced new potatoes
• 1 quart seafood stock
• 2 bay leaves
• 2 (12 fluid ounce) cans evaporated milk
• 2 pounds cod fillets, cut into chunks
• 1 pound bay scallops
• 1 pound chopped fresh clam meat
• 1 pound peeled and deveined shrimp
• 1/2 cup chopped fresh parsley

1. Melt butter in a Dutch oven over medium heat. Cook and stir bacon in melted butter until crisp, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.
2. Stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. Sprinkle flour over the mixture and stir; cook for 2 minutes. Fold potatoes into the mixture. Pour seafood stock over the mixture. Add bay leaves. Bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.
3. Stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. Continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. Garnish with parsley to serve.

butter, bacon, sweet onion, celery, garlic, thyme, ground black pepper, seafood seasoning, paprika, flour, potatoes, stock, bay leaves, milk, cod fillets, bay scallops, clam meat, shrimp, parsley

Taken from www.allrecipes.com/recipe/231659/babs-new-england-seafood-chowder/ (may not work)