Fish & Corn Chowder

3 lb Firm white fish, cubed and deboned

4 slices of thick Bacon 

1 bottle Clam juice and/or  2-3 cups chicken stock (only for allergies)

1 Onion chopped

2-3 Bay leaves

1 tsp Thyme

2 -3 tsp Old Bay seasoning

4-5 ears cooked and cut or frozen corn about 3 cupsCorn

5 to 6 small red potatoes or about 2 lbs Potatoes of your choice.

½ cup Dry white wine

Large stock pot heat to medium and add in thick 4 slices of bacon-we did peppercorn and keep about ½ of the rendered fat to cook the veggies. Saute the onions until soft for about 5 to 6 minutes. Once they are to the desired tenderness, deglaze the pan with white wine and reduce the heat. Add the potatoes, corn broth and clam juice and chicken stock for about 10 minutes. Once the potatoes are close to done, add in the fish and cook for about 5 to 8 additional minutes. Serve in bowls and top with crumbled bacon and enjoy.