3/4 c. salt pork, diced
1 c. chopped celery
1 c. chopped onion
2 lbs. white fish (haddock, cod, etc.)
1 bay leaf
1/2 tsp. white pepper
1/4 c. white wine
1 sprig parsley
1/3 c. flour
1 chicken bouillon cube
3 tsp. Worcestershire sauce
1 to 1 1/2 c. milk
1/2 tsp. thyme
3 c. white potatoes, cubed, cooked and drained
2 tbsp. butter

Cook salt pork until crisp and brown. Drain fat and discard. Set aside. Put fish into pan. Barely cover with water. Add bay leaf, parsley, pepper and wine. Bring to a boil and simmer 7-8 minutes, until fish flakes easily. Remove parsley and bay leaf. Strain stock and reserve. Set fish aside. Put oil, onions, and celery into stock pot.

Stir fry until onions are opaque, not brown. Add flour and mix well. Cook for about 1 minute. Add 3 cups reserved stock, continuing to stir and cook. Add bouillon cube, Worcestershire sauce, and milk. The amount of milk will depend on individual taste. If thinner chowder is desired, add more milk.

Taste and correct seasoning. Add drained potatoes and fish, stirring in carefully so as not to break up fish pieces too much. Add pork crisps and bring to a boil. Put butter on top of chowder, and serve promptly with crackers, herb bread or crisp rolls.