Best Seafood Chowder

In a Dutch oven or large soup pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside on paper towels, but reserve the meat drippings.

Sauté the onions in the drippings until tender. Add the potatoes and water and bring to a boil. Cook for 10 minutes.

Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until the scallops are opaque, the shrimp turns pink and the fish flakes easily with a fork.

Add the butter, salt, parsley and curry powder. Stir in the milk and evaporated milk and heat through.

Garnish with bacon, additional parsley and oyster crackers, if desired.