Seafood Chowder

Ingredients

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

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.