Seafood Chowder

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The folks at Emmanuel Church report that they serve this chowder often at “polishing parties” – it’s a very good chowder that fortifies the parishioners for polishing the altar brass.

Ingredients

3 slices bacon

1 onion, chopped

4 to 5 medium-size potatoes, peeled and diced

1 teaspoon salt

Water

3/4 pound haddock or other firm white fish or 8 to 10 ounces imitation crab meat, cut in bite-size pieces

2 cans (6-1/2 ounces each) tiny shrimp, drained and rinsed

2 cans (6-1/2 ounces each) chopped clams

2 cans (12 ounces each) evaporated milk

1 teaspoon dried basil

1 teaspoon dried thyme

1 tablespoon chopped fresh parsley

salt and pepper to taste

Instructions

In a large saucepan, fry the bacon. Remove the bacon from the pan, pat dry, crumble, and set aside. Drain off all but 1 tablespoon of the bacon fat. Add the onion and saute over medium heat until the onion is limp, about 5 minutes. Add the potatoes, salt, and water to cover. Cover and bring to a boil; boil for 5 minutes. Then add the fish and simmer for 5 minutes. Add the remaining ingredients and bring just to a boil. Remove from the heat. Add the crumbled bacon and serve hot.

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