if you can chill to fermenting temps quickly you will get a good cold break that will reduce chill haze.
i have started to chill my carboys for 1 week after the two weeks in secondary and find it removed the chill haze completely.
Even after using irish moss during the brew, I still sometimes use unflavored Knox gelatin in the secondary a few days prior to bottling and it makes all the difference.
It is a powder and you can find it easily at the grocery store. I've heard several different amounts given out, but I personally use 1 teaspoon dissolved in 1 cup of warm water and cooled to room temp. Then dump that into the secondary and let it work its magic.