- 10
Ingredients
- 2 1/2 cups frozen corn, thawed and divided
- 8 bacon slices, chopped
- 3 cups chopped onion
- 1 1/2 cups finely chopped celery
- 1 1/2 cups chopped carrot
- 1 cup chopped shallots
- 4 garlic cloves, minced
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon paprika
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 bottles clam juice (8-ounce)
- 2 bay leaves
- 1 1/2 pounds yukon gold potatoes, cut into 1/2-inch cubes (about 4 cups)
- 2 pounds halibut, cut into bit-sized pieces
Preparation
Step 1
1. Place 1 cup corn in a food processor or blender, and process until smooth. Set aside.
2. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon, re-serving 1 tablespoon drippings in pan; set bacon aside.
3. Add onion and next 4 ingredients (through garlic) to drippings in pan; sauté 5 minutes or until tender.
4. Stir in parsley, thyme, and paprika. Remove vegetable mixture from pan; set aside. Melt butter in pan over medium heat. Gradually whisk in the flour. Cook over medium heat 2 minutes or until browned. Gradually add the milk, stirring with a whisk. Add vegetable mixture, salt, and next 4 ingredients (through potatoes); bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender.
5. Stir in fish, pureed corn, and remaining 1 1/2 cups corn kernels; cover and cook 15 minutes or until fish flakes - easily when tested with a fork. Discard bay leaves. Top with bacon.
Notes: Very good - grew on us as we were eating! Halved the recipe successfully, increasing the garlic and veggies a bit - needed to add more milk while potatoes were cooking. Used cod. Served with cheddar scones, which was a great combination.