A good fish chowder recipe involves melting 3 tablespoons of butter in a large slow cooker over medium heat. Add 2 cups of chopped onions, four sliced mushrooms and one stalk of chopped celery. Saute until tender.
Add 4 cups of chicken stock and 4 cups of diced potatoes. Simmer 10 minutes. Add 2 pounds of cod that has been diced into 1/2-inch cubes. Simmer for an additional 10 minutes. Season to taste with Old Bay seasoning, salt and pepper. Mix 1 cup of clam juice with 1/2 cup of flour until the mixture is smooth. Stir it into the soup. Remove it from the heat and add two 12-ounce cans of evaporated milk. This recipe makes eight servings.
Alternatively, you can cook 1/2 pound of diced bacon over medium heat until the bacon is crisp. Remove and keep the drippings. Saute two chopped medium onions in the drippings until they are tender. Add 6 cups of cubed peeled potatoes and 4 cups of water. Boil for 10 minutes.
Add 1 pound scallops quartered, 1 pound lobster meat cut into 1-inch pieces, 1 pound uncooked shrimp that have been peeled and deveined and 1 pound each of cod and haddock cut into 1-inch pieces. Cook for 10 minutes or until the fish flakes easily.
Add ½ cup melted butter, 4 teaspoons salt, 4 teaspoons parsley and ½ teaspoon curry powder. Stir in 2 quarts of milk and a 12-ounce can of evaporated milk. Heat through and garnish with the reserved bacon.