seafood chowder

• 1 bay leaf
• 16 ounces uncooked medium shrimp, peeled and deveined
• 16 ounces bay scallops, rinsed and patted dry
• 4 strips bacon, diced
• 2 medium sweet onions, chopped
• 2 tablespoons all-purpose flour
• 1 cup clam juice
• 2 cups potatoes, peeled and diced
• 4 cups milk or half and half
• 2 tablespoons butter
• 1 tablespoon flat-leaf parsley, minced
• 2 teaspoons salt, or to taste
• 1/2 teaspoon lemon pepper seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper

• Add shrimp and scallops to a large dutch oven. Add bay leaf.
• Cover with water. Bring to a boil over medium heat Simmer 10 minutes.
• Drain, reserving 1 cup cooking liquid.
• Discard bay leaf. Set seafood aside.
• In same Dutch oven, cook bacon over medium heat until crisp.
• Remove with slotted spoon and drain.
• Add onion to Dutch oven and saute until tender.
• Stir in flour. Cook until bubbly.
• Gradually stir in reserved cooking liquid and clam juice.
• Bring to a boil, stirring, and cook until thickened.
• Reduce heat and add potatoes. Cover and cook until potatoes are tender.
• Add milk or half and half, seafood, bacon, butter, parsley, salt, lemon-pepper, thyme and pepper.
• Simmer 10 minutes.
makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user LULIGHT.