Ingredients:
1 lb mixed seafood (shrimp, scallops, and fish), cut into bite-sized pieces
4 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
2 cups chicken or seafood broth
1 cup heavy cream
1 cup milk
1 cup corn kernels (fresh or frozen)
1 tsp Old Bay seasoning
Salt and pepper to taste
2 tbsp butter
Fresh parsley for garnish (optional)
Instructions:
In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the diced potatoes and pour in the broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Add the seafood, corn, Old Bay seasoning, and butter to the pot. Cook until the seafood is just done, about 5-7 minutes.
Stir in the heavy cream and milk, and cook until heated through. Do not boil.
Season with salt and pepper to taste. If desired, garnish with fresh parsley and the reserved bacon before serving.
Serve hot with crusty bread. Enjoy the comforting flavors of this hearty chowder!