Atlantic Seafood Chowder

• ounces salt fat pork, chopped fine3 ounces
• medium onions, diced↗2
• medium potatoes, peeled and diced↗3
• cup water↗1 cup
• lb shrimp, halved, quartered if large↗1⁄2 lb
• lb scallops, halved, quartered if large↗1⁄2 lb
• lb lobster meat, cut into bite-size pieces↗1⁄2 lb
• lb haddock fillet, cut into bite-size pieces↗1⁄2 lb
• cups whole milk or 2 cups light cream↗2 cups
• (370 ml) can evaporated milk↗1
• salt↗
• pepper↗

Step-by-step instructions

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).