Seafood Chowder

My husband in my opinion makes the best chowder in the world....He has made me so many variations over the years but this time he threw caution into the wind and went all out with his Seafood Chowder. It was over the top incredible; it had such fabulous texture and flavor. This chowder makes any freezing cold night warm, I can't wait until he makes me more to enjoy and devour. I love you honey with all my heart and soul; we make an incredible team in life, love, marriage and cooking.

Boil taters in salted water until fork tender, about 15 minutes. In a frying pan over medium high heat cook the bacon until crispy; remove to a plate lined with paper towel to drain. In the bacon grease cook the onion and corn just until the onion is translucent. When the taters are cooked drain off the extra water leaving 1 cup in the soup pot. Remove the corn and onion from frying pan add a little EVOO to sauté the fish and shrimp with just a pinch of salt. When the fish is translucent and the shrimp is pink toss in the clams with juice and cook for 3 minutes. Add the seafood to the taters along with the corn, onions, and bacon. Add butter, cream and all of the seasonings then simmer on low for about 30 minutes. Taste and re-season with salt and pepper if needed. If not thick enough add a thicken agent, like sprinkling in Wondra, or make a mixture of Cornstarch or Flour with water, thicken to your desired consistency. Serve in big bowls with crackers or as we did in an edible bread bowl.