New England Fish Chowder - cooking recipe

Ingredients

3 3 tablespoons lard or 3 tablespoons vegetable oil
1 small onion, minced
1 large shallot, minced
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
2 teaspoons Lawry's Seasoned Salt
2 teaspoons Old Bay Seasoning
2 teaspoons dried thyme
1 1/2 teaspoons dried garlic flakes
8 ounces grouper fillets (or a combination) or 8 ounces red snapper fillets, skinless and cut into bite-size pieces (or a combination)
1 pint clam, chopped and drained juices reserved (or use half clams and half bay scallops)
4 cups whole milk
2 cups half-and-half
1/4 cup dry sherry
1 lb mussels, scrubbed and debearded (in the shell)
1 dozen oyster, chopped with their juice (about 8 ounces)
2 small white potatoes, peeled and diced small
1/2 cup corn kernel (fresh or thawed)
2 teaspoons fresh lemon juice
1/2 cup heavy cream
kosher salt & freshly ground black pepper

Preparation

Heat bacon (or other fat) in a Dutch oven, over medium heat; cook onion, shallot, and bell peppers until softened, stirring frequently, about 5 minutes.
Season with salt, Old Bay, thyme, and garlic flakes and cook about another minute.
Add fish and clams, cook stirring, until fish is opaque, 3 minutes.
Stir in milk, half-and-half, sherry, and reserved clam juices; bring to a simmer.
Add mussels, oysters (with their juices), potatoes, and corn; simmer gently unil mussels open and potatoes are tender, about 5 to 8 minutes.
Stir in lemon juice and cream; taste for seasoning and add salt and pepper, if desired.