Warm Up with a New Englander’s Favorite Chowder – Montana-Approved!

• 4 oz salt pork, rind removed and cut into 1/3-inch dice
  
• 2 Tbsp butter
• 2 medium onions cut into 3/4-inch dice
• 6 to 8 sprigs fresh thyme, (1 tablespoon)
• 2 dried bay leaves
• 2 lb Yukon Gold potatoes, peeled and sliced 1/3-inch thick
• 5 cups Fish Stock, ,Chicken Stock as substitute
• Kosher salt to taste
• Ground black pepper to taste
• 3 lb skinless haddock or cod fillets, preferably over 1 inch thick, pin bones removed
• 1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish:

• 2 Tbsp chopped fresh Italian parsley
• 2 Tbsp minced fresh chives

Preparation:

1. Heat a 4 to 6-quart heavy pot over med/low heat and add the diced salt pork until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.

2. Add the butter, onions, thyme, and bay leaves to the pot and sauté, stirring occasionally for about 8 minutes, until the onions are done.

3. Add the potatoes and stock, use enough to cover potatoes. Bring to a boil, cover, and cook the potatoes until they are soft on the outside but still firm in the center, approximately 10 minutes. Reduce heat and add the fish and cook over low heat for 5 minutes, remove heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).

4. Gently stir in the cream and taste for salt and pepper.

5. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around to your desired amount. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.