fireman bob's ultimate seafood chowder my way...

Ingredients

• 1/2 pound lobster - partially cooked and then cut into 3/4 inch cubes
• 1/2 pound mussels - cleaned
• 1/2 pound clams - with juice
• 1/2 pound fresh shrimp - peeled - medium size
• 2 1/2 pounds assorted whitefish fillets such as perch, red snapper, orange ruffy cod, flounder
• 1 pound fresh crabmeat - drained - no shells
• 1 pound scallops - cleaned and halved
• 6 large garlic cloves - minced
• 3 cups red potatoes - peeled and diced
• 1/2 to 2 cups flour
• 3 cups fish stock - homemade or your choice of store bought
• 4 cans 10 1/2 ounce chicken broth - or your own homemade chicken stock - your choice
• 2 sticks butter
• 8 slices bacon - diced fine
• 2 tablespoons extra virgin olive oil
• 1 cup white onion - diced fine
• 1 1/2 cups celery - diced fine
• 1 large leek - diced fine
• 1 cup red sweet bell pepper - diced fine
• 1 cup carrot - diced fine
• 2 teaspoons white pepper
• 1 teaspoon dried thyme
• 2 large bay leaves
• 2 cans 12 ounce evaporated skim milk
• 2 cans 8 3/4 ounce cream corn
• 2 tablespoons hot sauce - or to taste
• 2 cups heavy cream
• 2 tablespoons course sea salt - or to taste
• 2 teaspoons fresh cracked pepper
• 1 tablespoon fresh dill