Seafood Chowder

• 4 slices thick bacon
• 3 russet potatoes, peeled and cubed into 1/2" cubes
• 1 large onion, diced
• 4 shallots, diced
• 1 tsp. dried thyme
• 1 c. clam juice
• 4 c. chicken or vegetable broth
• 2 c. assorted seafood (I use a medley of shrimp, clams and squid that's available frozen at my market)
• 1 1/2 c. evaporated skim milk
• 2 tsp. salt
• 1/2 tsp. pepper

In a large stockpot, fry the bacon until crisp. Remove the bacon, crumble it and set it aside.

Add the potatoes, onion and shallots to the bacon drippings and fry until the onion and shallots are softened but not brown. Add the thyme and stir to combine. Add the clam juice and chicken broth and bring to a simmer. Simmer, covered, for 20 minutes or until the potatoes are softened.

Using the back of a spoon, mash the potatoes against the side of the stockpot until no large chunks remain. (You could also use a stick blender, but I think it makes it too smooth.) Add the seafood, evaporated skim milk and seasonings and return to a simmer. Remove from the heat and serve with the bacon crumbled over the top.

• Yields: 6 servings
• Preparation Time: 50 minutes