Ingredients
- 1 tablespoon canola oil
- 1/3 pound smoky bacon, chopped
- 2-3 ribs celery with leafy tops, finely chopped
- 1 large onion, finely chopped
- 3-4 cloves garlic, chopped
- 1 starchy potato, peeled and diced
- 1 large fresh bay leaf
- 2 tablespoons fresh thyme, chopped
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- Salt and pepper
- 3 tablespoons flour
- 4 cups chicken stock (32 ounces)
- 3 cups whole milk or half-and-half
- About 3 cups frozen fire-roasted corn kernels or, when in season, 3 ears grilled corn on the cob, scraped
- 1 pound skinless black cod or any sustainable white fish, cut into bite-size chunks
- Chopped chives and parsley, for garnish
- Oyster crackers and Tabasco sauce, for serving
Directions
- Heat a soup pot over medium-high heat with a turn of the pan of canola oil. Add the bacon and crisp for 2-3 minutes. Add the celery, onion, garlic, potato, bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook, partially covered, to soften, 7-8 minutes.
- Stir in the flour and cook for 1-2 minutes. Add the stock and milk and simmer to thicken. Add the corn and bring to a bubble. Add the fish and cook through, 3-4 minutes more. Adjust the seasoning and serve topped with the chives and parsley, with oyster crackers on the side and Tabasco for passing at the table.