Fish Chowder
Recipe courtesy of BostonSidewalks.com
Ingredients
  • 2 T vegetable oil
  • 2-4 oz salt pork, cut in 3/8" cubes
  • 3 T butter
  • 1 medium-size onion, 1/4" dice
  • 2 lg stalks celery, 1/4" dice
    • Note - Slice the stalks lengthwise into 3 equal strips and then dice at 1/4". It will come out the perfect size.
  • 4 c water
  • 2-3 medium-size russet potatoes (about 1 1/2 lbs), peeled and cut into 1/2-inch cubes
    • Note - You can dice the potatoes ahead of time, just keep them submerged in cold water until you are ready to use them.
  • 1 1/2 c heavy cream
  • 2 t salt
  • 1/4 t white pepper
  • 1/2 t dried dill
  • 1 lb skinned fresh haddock, cut into 2 inch chunks
Instructions
1.  In a medium sized heavy dutch oven over medium-low heat, add the oil and the salt pork and render the salt pork until it is crisp. Remove the salt pork pieces to a paper towel and reserve. Leave the fat in the pan.
2.  Pour the water into a 3- to 4-quart pot and add the potatoes. Bring the water to a boil, then reduce to a simmer and cook until just tender, about 5-8 minutes.
3.  While the potatoes are cooking, melt the butter with the rendered salt pork fat over medium heat. Add the onion and celery and cook, stirring often, until translucent, 3-5 minutes. Turn the heat to low until the potatoes are done.
4.  Using a slotted spoon or spider, add the potatoes to the vegetable mix, reserving the potato liquid.
5.  Add 2 cups of the potato cooking liquid to the pot with the potatoes and other vegetables.
6.  Add the cream and the spices to the pot and stir until mixed. Bring it up to a slow simmer.
7.  Add the fish to the pot and again bring it up to a slow simmer. At this point you can add more of the potato liquid to get it to your desired thickness. Continue to simmer until the fish begins to flake, and is cooked through, about 10 minutes. Some of the thinner parts of the fish will start to fall apart which is good. It will add texture to the chowder. But try to keep some of the bigger pieces of fish intact for presentation purposes.
Summary
Serve in bowls with the salt pork cracklins and oyster crackers on the side. Top with one or both and enjoy! And don't forget a nice homemade baguette to serve along with it also.