Seafood Chowder

I have been trying to eat a lot more seafood as opposed to red meat, so I'm trying a bunch of new seafood recipes and have leftovers that aren't enough for a meal, so I threw everything together and made chowder.

*Update August 09 - I made this again and took pics! Hoorah!

4 pounds haddock fillets , cut into 3/4 inch pieces (I had miscellaneous fish pieces: orange roughy, monkfish, sole, halibut, basa - all white fish - but I just threw them all in)
1/4 pound medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onions, quartered and thinly sliced
2 tablespoons all-purpose flour
2 cups diced peeled potatoes
2 cups milk
2 tablespoons butter
1 tablespoon minced fresh parsley
2 teaspoons salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon pepper
maybe 1/2 cup cheddar (I used marble) cheese
Place fish in a Dutch oven; cover with water - like lots of water. I had to add more halfway through. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 1 cup cooking liquid; set liquid and seafood aside.








In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels.

In the drippings, saute onions until tender.
Since Anthony hates onions, I took them out and saved them to add later, then we could get the taste and he wouldn't have to *gasp* put an onion in his mouth.






Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat.

Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.







Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Add most of the cheese and it will get nice and melty and thicken things up a bit.










Sprinkle with bacon and cheese.