Rod's Thick and Hearty Seafood Chowder

12 red "new" potatoes, 1/2-inch dice (skin on)

1 lb bacon, diced

1 small onion, diced

4 ribs celery, diced

2 cubes butter

4 oz. flour (approx)

8 jars clam juice

2 quarts half-and-half

8oz bag frozen corn

2 lb. white fish fillets, chunked

4 cans diced oysters

4 cans diced clams

4 cans lobster bisque

4 cans diced mussles

2 tbsp. parsley, chopped

1 tsp. thyme, chopped

(Yield 12 to 15 quarts) • boil potatoes until done (but not mushy). Remove the potatoes and hold for later use. Do not drain you will need the water for later

In a separate 12 quart pot, cook the bacon until crisp. Drain grease. Add butter, onion, and celery and sauté until onions are translucent and celery is done.

Add flour, mix until you have a thick paste. Cook for 2 to 3 minutes, stirring constantly. Then gradually add the hot water from potatoes, stirring until thickened and smooth. (To almost the consistency of gravy)

Add clam juice and chopped clams, oysters and mussels in juice, fish chunks, cocktail shrimp and corn and stir in gently with a wooden spoon and simmer until fish is done.

Add potatoes and the remaining herbs and half and half and simmer until done (about 6 to 10 minutes). Be careful not to boil or you could scorch the half and half. Season with salt and pepper.