Ingredients
- 1/8 lb good bacon
- 1 large onion, chopped
- 3 medium potatoes(1 lb) peeled and cubed
- 4 c fish stock or chicken stock
- 1-2 lbs boneless cod, cut into 1-inch chuncks
- 2 c corn kernels
- 1 c heavy whipping cream
- salt and pepper
Directions
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Saute baon over medium heat until crisp, remove and reserve.
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Cook onion and potatoes in bacon fat, stirring occasionally, until onion is soft and potato lightly browned, about 10 minutes. Heat stock separately.
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When stock is warm, add it to potatoes and onions, simmer over medium-low heat until potatoes are just tender, about 10 minutes. Add fish chuncks and corn and cook until fish is tender but not quite flaky, 8 minutes or so.
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Over low heat, add cream and season with salt and pepper. Garnish with bacon.
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I use 1/2 heavy cream, 1/2 fat free half and half.