October 19th is Seafood Bisque Day

Seafood Chowder  

2” piece salt pork, diced

2 onions, chopped

4 medium potatoes, peeled & diced

1 lb. boneless fish fillets

½ pint scallops

½ pint heavy cream

¼ lb. small cooked shrimp, peeled (or 1 small can)

Freshly ground pepper

1 quart milk (or enough to achieve desired consistency)

Fry salt pork over LOW heat in soup pot until fat is rendered and salt pork is crispy. Remove it from pot, set aside; and drain off all but 3 Tbsp. fat. Sauté onions in fat until soft but not brown. Arrange potatoes over onions and add water to cover. Cover pot closely, bring to boil, and simmer for 10-15 minutes, until potatoes are almost done. Meanwhile, cut scallops in half and cut fish into bite-sized chunks. Place seafood on top of potatoes, cover pot and steam until done (check after 5 minutes—do not overcook). Add shrimp, gently stir in cream and enough milk to give desired consistency. Heat through, but do not boil. Garnish with freshly ground pepper and salt pork. Yield:  6 servings.