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Seafood Chowder

Original recipe from saltscapes magazine
kept byslavigne
recipe by

Serves 4-6


2 tbsp butter
3 slices bacon, finely diced
1 medium onion, finely diced
1 carrot peeled, finely diced
1 stalk celery, finely diced
2 cups cubed potatoes
2 tbsp fresh tarragon
1 tsp Dijon mustard
2 cups whole milk
1 can evaporated milk
2 cups water
1 large haddock fillet cut into 1 "pieces
1/2 lb cold water shrimp
1 lb scallops sliced
1 lb lobster meat
salt and pepper to taste



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