This seafood chowder recipe will transport you to coastal Maine.

Ingredients

• 1/2 pound sliced bacon, diced
• 2 medium onions, chopped
• 6 cups cubed peeled potatoes
• 4 cups water
• 1 pound bay or sea scallops, quartered
• 1 pound lobster meat, cut into 1-inch pieces
• 1 pound uncooked shrimp (31-40 per lb.), peeled and deveined
• 1 pound cod, cut into 1-inch pieces
• 1 pound haddock, cut into 1-inch pieces
• 1/2 cup butter, melted
• 4 teaspoons salt
• 4 teaspoons minced fresh parsley
• 1/2 teaspoon curry powder
• 2 quarts whole milk
• 1 can (12 ounces) evaporated milk
• oyster crackers, optional

Directions

1. In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; set aside drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
2. Add scallops, lobster, shrimp, cod and haddock. Cook 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add butter, salt, parsley and curry powder. Stir in whole milk and evaporated milk; heat through. Garnish with bacon, additional parsley and, if desired, oyster crackers.