Basic Fish Chowder
|Salt pork||1⁄4 Pound, diced|
|Onion||1 Large, chopped|
|Red potatoes||1 Pound, cubed (Thin Skinned)|
|Clam juice||16 Ounce (2 Bottles, 8 Ounce Each)|
|Canned regular strength chicken broth||14 1⁄2 Ounce (1 Can)|
|Fish fillets||2 Pound, cut into 1 1/2-inch squares (Rockfish, Ling Cod, Or Turbot)|
|Frozen peas||10 Ounce (1 Package)|
|Frozen corn||10 Ounce (1 Package)|
|Half and half/Milk||1 1⁄2 Cup (24 tbs) (Light Cream)|
|Chopped parsley||1 Tablespoon|
In a 5-quart Dutch oven over medium-high heat, cook salt pork, stirring frequently, until browned and crisp.
Spoon off and discard all but 2 tablespoons drippings.
Add onion and cook, stirring occasionally, until soft (about 5 minutes).
Stir in potatoes, clam juice, broth, and bay leaf.
Bring to a boil over high heat; then cover, reduce heat;, and simmer until potatoes are fork-tender (about 15 minutes).
Add fish, frozen peas, and frozen corn.
Increase heat to high and return to a boil; cover, reduce heat, and simmer until flesh inside is just opaque when fish is prodded in thickest portion with a fork (5 to 8 minutes).
Stir in half-and-half and season to taste with salt and pepper.
Cook until heated through (1 to 2 more minutes).
Sprinkle with parsley.