East Coast Seafood Chowder - cooking recipe

Ingredients

4 slices bacon
1 onion, chopped
1 potato, grated
1 bay leaf
2 -3 stalks celery & tops, included
1 (370 ml) can evaporated milk
1 (370 ml) can milk (I use 1%)
1 white fish fillet (tilapia, cod, haddock)
1 lb mixed seafood (shrimp, scallops, lobster, crab or imitation flakes)
salt and pepper

Preparation

Chop bacon, fry until brown. Drain most of the fat off.
In the same pan, saute the onion and celery until tender.
Add bacon back to the pan.
Add condensed milk and regular milk.
Add potato and bay leaf.
Cube fish and add to the pot.
Add shrimp, scallops and whatever other seafood you are using.
Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
If there are leftovers, they are best eaten within 2 days.
Serve with warm buns or biscuits.
Makes 4 main servings, or 8 appetizer servings.