Atlantic Seafood Chowder - cooking recipe

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

Preparation

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 saute 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).