Step 1

If your bacon was frozen, place it in warm water for 10-20 minutes until thawed enough to separate the pieces.  Place the bacon in a large hot stock pot and cook each side until crispy (about 2 minutes per side).   Remove the bacon once cooked and place on a paper towel for later.

Step 2

Turn the heat to medium and saute the potatoes, red onion and carrot in the bacon grease for about 5 minutes, stirring occasionally.

Step 3

Add the garlic and cook for 45 seconds, stirring the entire time.

Step 4

Now add 1/4 cup of flour and stir to coat. Pour in the milk and stock, and stir well.

Step 5

Drain the clams and add them to the pot, along with the frozen flounder, frozen raw shrimp and drained canned corn.  Stir to combine.

Step 6

Season with thyme, bay leaf, salt and pepper.

Step 7

Simmer for 1 hour on medium/low, stirring occasionally.  Before serving, taste to see if more salt is needed.

Step 8

When done, remove from heat and add heavy cream and butter.  Remove the bay leaf, sprinkle with parsley and chopped bacon bits and enjoy!