New England Fish Chowder

Hmm mm good

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄4 lb salt pork, rinsed and chopped
• 1  medium onion, diced
• 2  medium celery ribs, diced
• 4  medium  waxy potatoes, peeled and diced
• 4  cups  fish stock or 4  cups bottled clam juice
• 1 1⁄2 lbs  white fish fillets, cut into 1-inch chunks
• 1  cup half-and-half
•  salt and pepper

Directions

1. Cook the pork in a large soup pot or saucepan over med heat until it has rendered its fat, about 4 minutes. increase the heat to med-hi 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.