Step 1

In a heavy bottom stock pot, render fat from bacon or salt pork over low heat for about 5-7 minutes. When a few TBSPs renders out, raise heat to medium and brown the salt pork or bacon, stirring frequently to prevent burning. Remove the pieces and reserve but leave the rendered fat in the pot.

Step 2

Add the onions and celery and saute 5 to 7 minutes. If more fat is needed, add 1 TBSP unsalted butter. Add garlic in the last minute.

Step 3

Add the fish stock and potatoes. Make sure there’s enough stock to barely cover all the vegetables. Add a little more stock or water, if needed. Bring to a boil and then reduce the heat, cover the pot and simmer about 10-15 minutes or until potatoes are tender.

Step 4

Add the tomatoes and simmer a few more minutes. Salt the chowder, to taste.

Step 5

Turn off the heat and add the bluefish. Cover the pot and let it sit in the heat for 5 to 10 minutes. Push into the whole fillets or chunks with a kitchen utensil until they easily flake apart. Gently break apart the bluefish and mix into the chowder.

Step 6

Add the heavy cream and herbs and mix well. Taste and add more herbs and seasoning, if desired.

Step 7

Ladle into individual bowls and add optional seasonings, to taste.