New England Fish Chowder

• 14 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 12 lbs white fish fillets, cut into 1-inch chunks
• 1 cup half-and-half
• salt and pepper

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

salt pork, onion, celery, potatoes, fish stock, white fish, salt

Taken from www.food.com/recipe/new-england-fish-chowder-221270 (may not work)