Infused Seafood Chowder

INGREDIENTS:

• 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

INSTRUCTIONS:

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.