Atlantic Seafood Chowder

Recipe by Chef mariajane
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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