Corn, Cod, and Potato Chowder

° Serves 8 to 10 (makes about 10 cups)

A very filling soup that makes a meal with the addition of a salad. I use codfish in this earthy, wholesome chowder because I like its thick white fillets, but if you don’t like cod or can’t find it at your supermarket, substitute fillets of haddock or another type of white fish.

Because this recipe involves a little work—dicing the pork, fish, and vegetables—I like to make enough to serve a large party at one sitting or a small group at two or three meals. (The chowder will keep, refrigerated, for 4 or 5 days.) If you use frozen hash-brown potatoes and frozen corn, you will eliminate much of the work and the soup can be prepared from start to finish in no more than 30 minutes.

• 3 ounces salt pork, pancetta, or bacon, cut into ½-inch pieces
• 1 cup diced (½-inch pieces) onion
• 1 small leek, cleaned and cut into ¼-inch pieces (about 1 cup)
• 1 teaspoon dried thyme
• 5 cups Basic Chicken Stock or canned chicken broth
• 1 cup water
• 12 ounces potatoes, peeled and cut into ½-inch dice, or 3 cups frozen hash-brown potatoes
• 1½ cups fresh or frozen corn kernels
• 1 pound codfish fillets, cut into 1-inch pieces
• ½ cup heavy cream
• ½ teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper

Place the salt pork pieces in a large pot and cook over high heat for 5 to 6 minutes, until they are crisp and nicely browned and have rendered most of their fat. Add the onion and leek and sauté for 1 minute. Stir in the thyme, chicken stock, water, and potatoes and bring the mixture to a boil. Reduce the heat, cover, and boil gently for 15 minutes.

Add the corn kernels and fish to the pot and return to a boil. Cover, reduce the heat, and boil gently for about 1 minute. Add the cream, salt, and pepper and return to a boil, then remove from the heat. Serve immediately.