- A few slices of bacon or pork belly, chopped into small pieces
- 1 tablespoon butter
- 1 onion, diced
- 1 celery stalk, sliced
- 2 carrots, sliced
- 1 cup corn
- 1 bay leaf
- a few sprigs of fresh thyme
- salt and pepper
- 1 pound yukon gold potatoes, chopped into bite-sized chunks
- 4 cups of fish, shellfish, or chicken stock
- ~1 pound white fish like cod (I like to use the pollock cuts from Wild Alaskan Company)
- 1 cup heavy cream
- fresh parsley, chives, and/or scallions for garnish
- In a large dutch oven, cook the bacon or pork belly bits into they are browned. Scoop bits out with a slotted spoon and set aside for later, leaving the fat in the pan.
- Add butter, onions, celery, carrots, bay leaf, thyme, salt, and pepper to the pan and saute, stirring occasionally, until onions are translucent.
- Add the corn, potatoes, and stock and bring to a boil. Cover and cook for about 10 minutes, until the potatoes are a bit soft on the outside. Smoosh a few of the potatoes and stir to help thicken the soup.
- Reduce heat to a simmer. Add more salt and pepper. Add the fish and cook for about 5 minutes.
- Remove from heat and let sit for about 10 minutes to allow the fish to finish cooking.
- Gently stir in the cream. Season more to taste. Allow to sit for a while and let flavors meld.
- To serve, heat the soup back up a bit and warm the bacon pieces in the oven or toaster oven at 200. Garnish the soup with bacon pieces, parsley, chives, and/or scallions.
Recipe adapted from Epicurious.