New England Chowder

1. Cut the salt pork into small 1/4-inch dice and render it slowly in a heavy pot over medium-low heat until the fat melts out and the bits turn golden, about 6 to 8 minutes, then lift out the crisp bits and reserve them.
2. Add the diced onions to the pork fat and cook gently until soft and translucent but not browned, about 5 to 7 minutes.
3. Add the peeled and diced potatoes, the bay leaf, and just enough water to barely cover, then simmer until the potatoes are nearly tender, about 10 to 12 minutes.
4. Stir the flour into the butter to form a smooth paste, then whisk it into the simmering pot to lightly thicken the broth.
5. Cut the haddock into large 2-inch chunks, nestle them into the pot, and simmer very gently until the fish turns opaque and flakes easily and reaches an internal temperature of 145°F (63°C), about 6 to 8 minutes.
6. Pour in the milk and cream, season with black pepper and salt, and warm through over low heat without letting it boil so the dairy does not curdle and the fish stays in big tender flakes.
7. Discard the bay leaf, ladle the chowder into bowls, scatter the reserved pork cracklings over the top, and serve with split common crackers softened in the broth.

You'll use: Large pot · Saucepan · Whisk