Let’s all keep in mind and send out a prayer concerning the tragedy on the Golf and the effect it has on the people and their families that fish for a living and supply the rest of the country with these delicious sea creatures. Let us also keep in mind the effect on our world.
5 strips Hickory Smoked bacon cut into pieces
1 leek chopped
3-4 green onions chopped
4 medium garlic cloves minced
1- 8 oz bottle Clam Juice
2- 14 oz cans chicken broth
2 bay leaves
3-4 medium potatoes cut into chunks
1 lb bay scallops
½ lb salmon cut into pieces
½ lb tilapia cut into pieces or any white fish will work
1 lb crab meat picked from the shell or lobster
1 lb shrimp peeled and cut into chunks
1 ½ cups half and half or heavy cream
2 T corn starch mixed with enough COLD water to make one ounce
Salt and pepper to taste
Look at all the meat I picked from 1 pound of crab legs
In a heavy stock pot on medium heat cook the bacon till lightly crisp; remove and reserve 4-5 tablespoon of the bacon for garnishing the chowder; add to the remaining bacon the garlic and cook for 1-2 minutes to release the flavor; add the chopped onions, leek, potatoes, clam juice; chicken broth and bay leaves; simmer on low heat for 15-20 minutes till all is tender.
Add the fresh seafood and continue to cook on medium heat till the seafood is done; 10-12 minutes; stir in half and half or heavy cream; add cornstarch mixture to thicken chowder and cook for an additional 2-3 minutes till thick and creamy.
Top with the bacon crumbles and chopped green onion (optional)
Serve with some crusty bread for dipping