By Terry Boyd,
Serves 4 or more
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
3 slices of bacon
1 onion, coarsely chopped
1 bay leaf
1 tablespoon fresh thyme
4 cups corn stock
1 cup of fresh corn kernels (or you may use frozen 鈥� thawing before using)
2 cups of potatoes cut into 1-inch cubes
12 ounces white-fleshed, mild fish 鈥� we used 2 tilapia loins 鈥� cut into 2-inch chunks
1 cup whole milk
Freshly ground black pepper and salt
1. Cook the bacon in a big, heavy stock pot or Dutch oven over a medium flame. Transfer to a paper towel-lined plate, cool, crumble and set aside. Lightly wipe out the pot, leaving a bit of bacon fat. Add the olive oil and the butter and heat to medium. Add the onion, bay leaf and thyme, and saut茅 for 2 minutes. Then add the potatoes and saut茅 for a couple of minutes more. Add the corn. Saut茅 for a minute more.
2. Pour the corn stock over all and bring everything to a boil. Reduce to a simmer and cook until the potatoes are tender 鈥� 4 to 5 minutes.
3. Remove about 1/3 of the soup and pur茅e it in a blender. Return the pur茅e to the pot and bring everything back to a gentle simmer. Stir in the reserved bacon.
4. Slide the fish chunks into the pot and simmer until they are just cooked through 鈥� a couple of minutes at most. Add the milk, stir carefully, adjust the seasoning with salt and black pepper, and this is ready to serve.
Corn Stock
Makes about 8 cups
Eight fresh corn cobs (corns kernels removed)
1 small onion, peeled and cut in half
2 sprigs fresh sage
10 cups water
1. Strip the corn kernels off the cobs. Set aside one cup for the chowder.
2. Put the cobs in a big pot with the onion and the fresh sage. Pour the water over all. Bring to a boil, then reduce heat and simmer, covered, about 75 minutes.
3. Strain and it is ready to use. You may also freeze it for future use.
4. If you use a yellow corn, the stock will be a lovely golden color. If you use white or bi-color corn, the stock will be paler.
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