Atlantic Seafood Chowder

Name: Atlantic Seafood Chowder
Ingredients: 3 ounces salt fat pork, chopped fine; 2 medium onions, diced; 3 medium potatoes, peeled and diced; 1 cup water; 1/2 lb shrimp, halved, quartered if large; 1/2 lb scallops, halved, quartered if large; 1/2 lb lobster meat, cut into bite-size pieces; 1/2 lb haddock fillet, cut into bite-size pieces; 2 cups whole milk or 2 cups light cream; 1 (370 ml) can evaporated milk; salt; pepper

12 ingredients

3 steps

Ingredients

3 ounces salt fat pork, chopped fine
2 medium onions, diced
3 medium potatoes, peeled and diced
1 cup water
1/2 lb shrimp, halved, quartered if large
1/2 lb scallops, halved, quartered if large
1/2 lb lobster meat, cut into bite-size pieces
1/2 lb haddock fillet, cut into bite-size pieces
2 cups whole milk or 2 cups light cream
1 (370 ml) can evaporated milk
salt
pepper

Directions

1

In a Dutch oven or large saucepan with a heavy bottom, gently fry the salt fat pork, to render out the fat. When pieces are crisp and golden brown, remove and reserve for garnish.
2

Drain off all but 2 tablespoons of the fat. Add onions and saute until translucent. Add potatoes and water. Bring to boiling point, reduce heat and simmer until potatoes are tender.
3

Add seafood, milk or cream, and evaporated milk; simmer just below the boiling point (do not allow to boil) until seafood is cooked. Season with salt and pepper to taste, and serve hot. Sprinkle top with a few scruncheons (crisp pieces of rendered pork fat).