Big Kahuna Seafood Chowder

I found a recipe in Field and Stream for panfish chowder while waiting in the doctors office the other afternoon and decided to try to adjust to Alaskan proportions. I just had my first bowl, and I will be honest, it is the best ever chowder I have ever eaten. EVER. Easy recipe also, except for gathering the ingredients.

• Ready In: 2 hrs
• Serves: 10-12

Ingredients

• 2  lbs  halibut, skinless fillet
• 1  lb  chopped clam
• 1  lb shrimp
• 1  lb  crabmeat
• 5  slices bacon
• 4  ears corn
• 4  cups  cubed potatoes
• 5  medium carrots
• 5  stalks celery
• 1  large onion
•  salt
•  pepper
• 2  tablespoons savory
•  Old Bay Seasoning
•  cornstarch
• 8  cups water
• 2  cups heavy cream

Directions

1. 1. Make the Stock. Shuck corn, and then cut corn from the cob, I ended up with 4 c cut corn, chopped the cobs in half and add them to 8 C boiling water, boil 30 minutes.
2. 2. Fry bacon, crispy, chop onions and celery while frying, remove bacon and add onions/celery to bacon grease and simmer till tender, while chopping up potatoes, carrots.
3. 3. Remove cobs from broth, add onions/celery/potatoes/carrots/corn, cook until tender, chop up fish. Add savory, salt/ pepper to taste, and chopped bacon.
4. 4.Add clams, crab, shrimp, and then halibut, simmer until halibut begins to flake.
5. 5. Add heavy cream around the outside of the pan and stir gently through.
6. 6. I like thick chowder, so I blended about a half cup corn starch with water and added it slowly to the chowder and cooked until the right thickness, you can adjust to your liking.