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

1. Saute baon over medium heat until crisp, remove and reserve.

2. Cook onion and potatoes in bacon fat, stirring occasionally, until onion is soft and potato lightly browned, about 10 minutes. Heat stock separately.

3. 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.

4. Over low heat, add cream and season with salt and pepper. Garnish with bacon.

5. I use 1/2 heavy cream, 1/2 fat free half and half.

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