Seafood Chowder

Ingredients

• 16 oz small shrimp
• 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
• 16 oz cooked bay scallops
• 2 slices bacon, crumbled
• 4 1/2 oz pink crabmeat
• 16 oz frozen clams, minced
• 16 oz boneless cod filet
• 3 lbs white potatoes, 1/2" diced

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.