New England Fish Chowder

Ingredients

• 2 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
• 1 tablespoon unsalted butter
• 1 medium onion (7 ounces) cut into 3/4-inch dice
• 3 to 4 sprigs fresh summer savory, or thyme, leaves removed and chopped (1/2 tablespoon)
• 1 dried bay leaf
• 1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick
• 2 1/2 cups Traditional Fish Stock, Chicken Stock, or water (as a last resort)
• Kosher or sea salt and freshly ground black pepper
• 1 1/2 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pinbones removed
• 3/4 cup heavy cream (or up to 1 cup if desired)
• 1 tablespoon chopped fresh Italian parsley, for garnish
• 1 tablespoon minced fresh chives, for garnish

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