Infused Seafood Chowder


    • 1/2 pound sliced bacon, diced
    • 2 medium onions, chopped
    • 6 cups cubed peeled potatoes
    • 4 cups water
    • 1 pound bay or sea scallops, quartered
    • 1 pound lobster meat, cut into 1-inch pieces
    • 1 pound uncooked medium shrimp, peeled and deveined
    • 1 pound cod, cut into 1-inch pieces
    • 1 pound haddock, cut into 1-inch pieces
    • 1/2 cup Cannabutter, melted (See #41cBlog for Recipe)
    • 4 teaspoons salt
    • 4 teaspoons minced fresh parsley
    • 1/2 teaspoon curry powder
    • 2 quarts whole milk (Can use Cannamilk for stronger infusion – See #41c blog for recipe)
    • 1 can (12 ounces) evaporated milk
    • Oyster crackers, optional


    1. In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
    2. Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink, and fish flakes easily with a fork. Add the cannabutter, salt, parsley, and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.


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