Fish Chowder from Maine

Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to drain on a paper towel and save for later. Add the butter, onions, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes. Stir in the flour until all the liquid is absorbed. Add the stock and bring to a boil. Now add potatoes and corn. If the stock doesn’t cover the potatoes, add a little water. Return to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. Reduce the heat to low and season. Add the chopped fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Gently stir in the cream and taste for salt and pepper. Continue to simmer on low to allow the flavors to meld.

When ready to serve, use a slotted spoon to mound the chunks of fish, the onions, corn, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped basil. Enjoy