Seafood chowder

Ingredients

* Frozen/Thawed Scallops - package of 80-100 count small

* 6 strips bacon, cut into bits

* 1 carton of Chicken Broth

* 2 large potatoes washed, peeled, chopped into ½ inch (1-½ cm) pieces

* 2 large carrots washed, peeled, sliced into ¼-inch (6-mm) coins

* 1 teaspoon salt divided

* 1 ltr 35% whipping cream

* 1 cup haddock fresh or thawed frozen, cut into bite-sized pieces

* 1 cup lobster cooked, chopped

* 18 large shrimp fresh or thawed frozen, tails removed, deveined, chopped or whole

* Basil Flakes

* 1 sweet onion, finely chopped

* ¼ teaspoon black pepper ground

Directions

* Fry the bacon in the Dutch oven. Once cooked to almost crisp, remove the bacon pieces and put on a paper towel on a plate. Do not throw out the bacon grease.
* Keep the bacon grease hot over medium-high heat. Dump the scallops into the bacon grease and cook until some are golden brown. Put the onion in with the scallops to fry them. Remove the scallops and onions from the pot and set aside.
* Add the chicken broth, potatoes, carrots, and half of the salt and basil flakes to the pot. Use a wooden spoon to scrape up any stuck-on bits from the bottom of the pot. Bring the water to a boil, then reduce the heat and simmer until the vegetables are tender about 15 minutes.
* Pour the cream into the pot. Bring the chowder back to a simmer and continue to cook for 10 minutes.
* Add the lobster, shrimp bacon and scallops to the pot. Simmer for 10 minutes.
* Add the haddock to the pot and stir carefully so it does not break apart.
* Stir and adjust the seasoning to suit your taste. Ladle the chowder into bowls making sure each serving gets a fair share of seafood!
* Serve hot with fresh rolls or biscuits.

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