New England Chowder - cooking recipe

Ingredients

4 slices bacon
1/2 c. chopped onion
4 medium potatoes, peeled and diced
1 Tbsp. flour
1 1/4 c. chicken broth or clam juice
1 c. half and half
salt and pepper to taste
1/2 c. whipping cream (optional)
2 Tbsp. finely chopped parsley
1 1/2 c. minced clams or slightly cooked shrimp, scallops or any fish of your choice

Preparation

In large heavy skillet, saute bacon until brown and crisp. Remove; drain on paper towels.
Dice or crumble.
In same skillet, saute chopped onion and potatoes for a couple of minutes.
Sprinkle with flour.
Add broth and stir to combine.
Bring to a boil. Simmer, stirring from time to time, until potatoes are soft, about 15 minutes.
Add half and half; season to taste with salt and pepper.
Add minced clams or slightly cooked shrimp, scallops or any fish of your choice.
Continue to heat just until warm for clams or until shrimp and scallops are firm.
Do not boil.
Add whipping cream.
Sprinkle with parsley and/or diced bacon and serve immediately.