Recipe - Fisherman Chowder

One fourth pound Bacon cut in small pieces
1 teaspoon Paprika
One half cup Chopped onion
1 cup Diced raw potato
1 cn (6.5oz) chopped clams
With liquid
One fourth cup White wine
1 cup Crab legs/imitation crab
1 cup Shrimp
1 cup Scallops halved/quartered
1 teaspoon Salt
One half teaspoon Pepper
1 Bay leaf
One half teaspoon Thyme
2 One half cup Skim milk
One half cup Instant mashed potatoes to
Thicken
Any other shellfish you
Like

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and
potato, sauteing until potato and onions are soft and bacon is cooked. Add
the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish.
Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat
over low flame, stirring constantly. Do not allow mixture to boil. When
seafood and fish are thoroughly heated through, thicken chowder by adding
instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead,
refrigerated, then reheated in a crock pot or over very low heat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini