Atlantic Seafood Chowder Recipe #336637
This is an Atlantic Canadian recipe and is soooo delicious, and tastes even better the next day!!!
30 min | 30 min prep
SERVES 6
- 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
- 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.
- 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.
- 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).
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5 stars