Easily assembled in one pot, a chowder makes a fine spring tonic, as good (if not better) the second day as the first.
2-inch piece salt pork, diced
2 onions, chopped
4 medium potatoes, peeled and diced
1 pound boneless fish fillets
1/2 pint scallops
1/4 pound small cooked shrimp, peeled (or 1 small can)
1/2 pint heavy cream
1 quart milk (or enough to achieve desired consistency)
freshly ground pepper
Fry salt pork over low heat in a soup pot until fat is rendered and salt pork is crispy. Remove it from pot, set aside, and drain off all but about 3 tablespoons of the fat. Saute onions in fat until they are soft but not brown. Arrange potatoes over the onions and add water to cover. Cover the pot closely, bring to boil, and simmer for about 10 to 15 minutes, until potatoes are almost done. Meanwhile, cut scallops in half and cut the fish into bite-size chunks. Place seafood on top of potatoes, cover pot, and steam until done (check after 5 minutes -- do not overcook). Add shrimp, then 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.