Authentic New England Chowder

12 potatoes (diced)4 yellow or spring onions (chopped)6 corn cobs1 sprig sage3 sprigs hyssop5 strips duck bacon (or bacon or salt back)4 cups chopped wild onionsfish pieces(some traditional chowders often are loaded with shellfish: mussels and clams)To make the broth: cut up 6 corn cobs with stalk, put in a pot with 2 cups chopped wild onions, sage, and hyssop. Bring to a boil and let simmer for one hour. Strain.Meanwhile, cook bacon at medium low heat. Remove the bacon and add remaining 2 cups of chopped wild onions. Cook the onion slowly. Add diced potatoes to mixture. Finally, add fish pieces, then the broth. Bring to a boil, then reduce to a simmer. Add shucked steamed mussels and clams and serve.Photo Credit:  Kelley DeBettencourt