To make an easy stovetop seafood chowder, cook 1/2 pound of diced bacon in a heavy-bottomed pot. Once it achieves the desired crispness, transfer the bacon to a paper-towel-lined plate. Sauté 2 chopped onions in the drippings until they are tender. Add 6 cups of chopped potatoes and 4 cups of water or broth. Simmer the chowder for 10 minutes, and add equal amounts of shrimp, lobster, scallops and haddock.
Continue simmering the mixture until the fish is cooked through. Finish the chowder by adding 1/2 cup of melted butter, 4 teaspoons of fresh parsley, 2 quarts of milk and one 12-ounce can of evaporated milk. Heat the mixture. Season the mixture with salt and pepper to taste, and serve the hot seafood chowder garnished with the crisp bacon.
Alternatively, make an easy, creamy seafood chowder in the slow cooker. Start by sautéing 1/4 pound of diced salt pork or bacon with one chopped onion in a heavy-bottomed skilled. Once the meat is cooked through and the onion softens, drain the mixture, and transfer it to the slow cooker. Add 3 pounds of shellfish or fish fillets cut into chunks. Cube 4 potatoes, and add them to the slow cooker along with 2 cups of water or seafood stock. Season the chowder with salt and pepper to taste, cover the cooker, and cook the mixture on low for five to eight hours. Stir 12 ounces of evaporated milk into the chowder during the final hour of cooking.