New England Seafood Chowder - cooking recipe

Ingredients

2 lb. fish (combination of fillets, shrimp, scallops, clams)
4 oz. salt pork, minced fine
1 c. chopped celery
4 c. diced peeled potatoes
2 tsp. salt
1/4 tsp. nutmeg
1 (14 1/2 oz.) can evaporated milk
1 crushed bay leaf
1/4 tsp. marjoram
1/4 tsp. basil
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 c. or more sherry
1 c. chopped onion
1/2 c. chopped green pepper
2 c. water (or clam broth or fish stock)
1/4 tsp. pepper
2 c. milk
2 Tbsp. flour

Preparation

Saute salt pork until brown.
Remove, saving 1 tablespoon fat. Saute onion, celery and green pepper until soft.
Add flour. Stir well.
Add water or fish broth.
Stir until boiling.
Add potatoes, spices and fish fillets.
Bring to boil on low heat. When fillets are flaky, remove and break into pieces.
Cook until potatoes are tender, 15 to 20 minutes.
Add any shellfish, shelled.
Cook until shrimp are pink.
Add fish pieces.
Combine milk and evaporated milk (or half and half).
Add to pot.
Add salt pork.
Heat.
Do not boil.
Add sherry.
Taste for seasoning.