3 Slices bacon
4 cups peeled/diced potatoes
1/2 cup chopped onion (approx ½ large onion)
1/2 cup chopped celery (2 stalks)
2 cups water
2 cups milk
1 cup light cream
3 Tb flour
1 tsp salt
½ tsp chili powder
¼ tsp black pepper
1 tsp Old Bay seasoning or other season salt
6 large bread bowls
1 Tb butter
½ lb baby scallops
½ lb shrimp
(scallops and shrimp can be substituted with any other fresh seafood, or 2 cans of canned , drained clams).
Fry bacon until crisp in large 6 quart pan. Remove bacon and set aside. Sautee diced onions, celery, and potatoes in bacon drippings on med-high heat until onions are clear (about 5 minutes) Add 2 cups water, turn down heat, and cook uncovered for 15 minutes, or until potatoes are soft. Add 1 ¾ cups milk, cream, and seasonings, and stir, then turn heat down to low. While that simmers, mix flour and remaining milk in a small bowl until smooth. Whisk flour into soup and keep on low heat , stirring occasionally while soup thickens.
While soup is simmering- melt butter in a medium frying pan and quickly sauté seafood in the butter on medium high heat. Stir constantly so seafood doesn’t burn, and cook until seafood is opaque. Pour seafood into soup pot, and stir. Soup is ready to serve!!!
Cut tops off bread bowls, and hollow out the middle of the bowl. Fill with seafood chowder, and then crumble set aside bacon on top. Fills 6 large bread bowls.