Seafood Chowder

Ingredients

• 1 oz bacon fat
• 8 oz onions, diced
• 8 oz celery, chopped
• 4 cups chicken stock or seafood stock
• 3 lbs white potatoes, 1/2" diced
• 16 oz cooked bay scallops
• 16 oz small shrimp
• 16 oz boneless cod filet
• 16 oz frozen clams, minced
• 4 cups fat free half & half
• 1/2 tsp dried dill
• 4 1/2 oz pink crabmeat
• 2 slices bacon, crumbled

Directions

1. In a stockpot or large Dutch oven, sweat onion and celery in bacon fat.
2. Add stock, bring to the boil.
3. Add potatoes, return to boil, simmer for 15 minutes or until potatoes are almost tender.
4. Add dill and seafood, return to boil.
5. Add half and half and heat to 180 °F (80 °C). Add salt and pepper to taste.