| Donna Lailey's East Coast Chowder | |
| 1/4 cup salt pork, cut into small pieces dium-sized onion, chopped 2 tbsp butter 2 medium-sized potatoes, diced 1 cup water 1/2 lb shrimp or lobster 1/2 lb haddock 1/2 lb scallops |
1/2 lb salmon 1 tsp salt 1/4 tsp pepper 2 cups milk 1 cup light cream 1/2 cup whipping cream 1/4 cup butter |
| In deep saucepan, brown the salt pork, add the onions and sauté
until tender. Add potatoes and water; cover and simmer 10 minutes or until potatoes are almost tender. Add remaining ingredients. Reheat, do not boil.
Makes 4 generous servings. Serve with warm dinner rolls. |
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| Serve with Lailey Vineyard Chardonnay | |
| www.laileyvineyard.com | |