New England Seafood Chowder - cooking recipe

Ingredients

6 ounces bacon, cut into 1-inch squares (about 8 slices)
4 medium onions, coarsely chopped (or large onions)
3 medium celery ribs, sliced
3 lbs boiling potatoes, peeled and cut into 1/2-inch dice
2 cups fish stock or (8 ounce) bottles clam juice, mixed with 1 cup water
additional fish stock or water
2 fresh thyme sprigs (or 1/4 teaspoon crumbled dried thyme)
3 parsley sprigs
2 cups milk (or more)
1/2 cup heavy cream
1 dash hot pepper sauce, to taste
salt & freshly ground black pepper (to taste)
2 lbs scrod fillets, cut into 1-1/2-inch cubes (or cod or haddock)
1 1/4 cups canned tomatoes, drained and cut into 3/4-inch pieces
1/2 lb bay scallop, cut into 3 pieces each (or whole sea scallops)
unsalted butter
paprika

Preparation

Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
Transfer to paper towel using slotted spoon.
Pour off all but 3 T. bacon fat.
Add onions and celery to Dutch oven.
Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
Bring to boil.
Tie thyme and parsley in a piece of cheesecloth. Add to soup.
Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
Return puree to soup.
Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
Bring soup to boil, stirring until smooth.
Thin with more milk if desired.
Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
Discard cheesecloth bag.
Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
Adjust seasoning.
Cover and simmer until fish and scallops are just opaque, about 1 minute.
Ladle soup into bowls.
Top each with thin pat of butter.
Sprinkle with paprika and serve.