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New England Fish Chowder

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• ¼ pound salt pork, rinsed and chopped
  
• 1 medium onion, diced
  
• 2 medium ribs celery, diced
  
• 4 medium waxy potatoes, such as thin-skinned red or white, peeled and diced
  
• 4 cups fish broth or bottled clam juice
  
• 1½ pounds firm white fish fillets, cut into 1-inch chunks
  
• 1 cup half-and-half
  
• Salt and pepper
  






Instructions



1. Cook the salt pork in a large soup pot or saucepan over medium heat until it has rendered its fat, about 4 minutes. Increase the heat to medium-high and continue to cook until it begins to brown, about 3 to 4 minutes. Add the onion and celery and continue to cook until the onion is soft, about 4 minutes.
   
   
2. Add the potatoes and broth. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 20 minutes.
   
   
3. Stir in the fish and simmer, covered, until the fish is just cooked, about 3 minutes. Add the half-and-half. Taste and add salt and pepper as needed. Heat just long enough to bring the liquid back to a simmer. Serve hot.
   
   Serves 4 to 6