Fish & Corn Chowder

Combine your fresh catch of the day with the one of the freshest crops of the season in this soup that’s sure to please.

  • 2 slices bacon, chopped into small pieces
  • 1 tsp. oil
  • 1 stalk celery
  • 1 leek or small onion thinly sliced
  • 4 cups chicken broth
  • 3-4 gold potatoes
  • 2 cups corn (4 ears fresh or frozen)
  • 1 1/2 pounds white flakey fish
  • 1 tsp thyme, fresh is best
  • 1 cup half & half (crema media is a good substitute in Central America)
  • 2 tsp. lemon juice
  • Chopped chives or scallions  to top
  • Salt & pepper to taste (about 1/2 tsp. recommended)
  • Cook bacon in large Dutch oven over medium heat until crispy. Drain bacon on paper towels for use later, but leave a little bacon grease in the pan. Add oil, celery, leek, salt and pepper and cook until veggies begin to soften. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until potatoes are just tender and corn is cooked through (about eight minutes). Stir in fish and thyme and return to gentle simmer. Cook until fish is cooked through (about 4 minutes) then remove from heat.

    Stir in half and half & lemon juice and the reserved bacon.  Garnish with chives.

    Courtesy of s/v Heart of Gold via www.saltysailors.com.

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