Seafood Chowder

Add the chopped bacon to a heavy-bottomed soup pot and cook it until it's brown and crispy, about 8 minutes. Set the bacon aside and remove all but 2 tablespoons of the bacon fat.

Add butter, then onions, celery, and thyme to the pot. Saute until the onions are translucent, then add the minced garlic and cook for an additional minute or until the garlic is fragrant

Turn off the heat to the pot. Add the flour to the pot and mix well to break up any lumps. Add the seafood broth to the pot in a slow stream, whisking as you go to remove lumps. When the seafood broth is all in, turn the heat back to medium-high, add the clam juice and simmer, covered, for about 10 minutes.

Add the potatoes to the pot along with the fish and a pinch of salt. Simmer for another 10 minutes or until the potatoes are fork-tender.

Add the shrimp, milk, and cream to the pot and heat it through.

Season with additional salt and pepper if necessary. Serve in bowls with the reserved bacon crumbled on top.