1Add bacon grease, chicken broth, and potatoes to pot.
2Wrap pepper corns and bay leaf in a cheese cloth or tea ball and add to pot.
3Bring to a boil; reduce heat and simmer for 25 minutes, or until potatoes are just tender. Drain off all but 1 or 2 cups of broth.
4Remove bay leaves and peppercorns.
5Shake flour and 1/2 cup half & half in a container with a tight fitting lid and shake until smooth add to broth in saucepan along with remaining milk. Cook over medium heat and stir constantly until the mixture is thickened.
6Add shrimp, fish, crab, green onion and bacon to soup. Cook on med-low heat, just until heated through and shrimp is cooked and has turned pink. Sprinkle with paprika.
7garnish with fresh parsley, cheddar cheese and oyster crackers.