Seafood Bisque Chowder

Ingredients

• 2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces)
• 2 carrots, chopped small
• 2 stalks celery, chopped small
• 1/2 cup butter
• 1 large onion
• 1/4 cup flour
• 1 cup clam
• 1 cup bay scallop
• 1 cup crabmeat (I use imitation)
• 1 teaspoon salt (to taste)
• 16 ounces half-and-half
• 16 ounces whole milk
• 1 cup clam juice (from canned clams)
• 1 teaspoon parsley
• 1 teaspoon thyme
• 1 teaspoon worcestershire sauce
• 1 teaspoon cayenne (adjusted for you heat preference)
• 3 slices cooked bacon

• 1 (6 ounce) can tomato paste

Directions

1. 1

   NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc --.

2. 2

   Melt butter in large pot over medium heat.

3. 3

   add all vegetables except potatoes and cook until onions are clear.

4. 4

   mix in flour.

5. 5

   slowly stir in dairy products until smooth.

6. 6

   add remaining ingredients and stir well.

7. 7

   keep on medium heat until soup starts to bubble.

8. 8

   reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.