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 light cream

• 1 (370 ml) can evaporated milk
• salt
• pepper

Directions

1. 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. 2

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

3. 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).