Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Idaho potatoes, peeled and 1 tb Thyme
-cut into 1/2 inch cubes 1 tb Sage
6 oz Pork fat cut into 1/2 inch 1/2 tb Rosemary, chopped fine.
-cubes. 1 c Dry white wine
2 tb Unsalted butter 1 c Fresh sweet corn or
4 Garlic cloves, finely 16 oz Unsalted canned corn,
-chopped -strained
1 lg Onion, coarsely chopped 1 lb Fresh fish, cut into 1
-(1/4 inch pieces) -inch square pieces
3 Celery stalks, coarsely 24 Fresh shelled chowder clams
-chopped -or
2 c Clam juice, fresh, canned 1 c Strained canned clams
-or bottled -chopped up
1 tb Fresh ground black pepper 2 c Light cream
1 tb Marjoram

Use an enamel pot that holds about one gallon, add 2-3 ears sweet
corn to boiling water. Cook until almost tender then cut corn off the
cob. Add the potatoes to the same water and boil them until half
done, about 5 minutes, strain and set aside. On a medium heat, brown
the pork fat until it's nearly crisp, remove the fattiest bits. Add
the onion and when it's caramelized, add the garlic, celery and
potatoes. Let each brown a little before the next is put in. Add the
butter if needed. On a low heat add 1 cup of clam juice, white wine,
corn and all the spices. Simmer a few minutes to reduce slightly.
Add the remaining clam juice, clams and fish, simmer another 5
minutes max. Salt lightly if necessary with course salt. Add light
cream, when its starts to simmer its chow time! Serves 4
If you want to make chowder without the clams then make a fish stock
to substitute for the clam juice. Into one quart cold water add a
1/2 cup of white wine, a small celery stalk, a few sprigs' parsley, a
bay leaf, a pinch of thyme, 1/2 a small onion, a pinch of coarse
salt, a few peppercorns and the head, tail and bones of any fish.
Reduce it until you have about 2 cups (about 20 minutes) of stock.
Strain liquid into a few bowls temporarily.

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