Ingredients

The following ingredients have 4 Servings
  • 1 pound cod (or other fish or combination of seafood)
  • 2 cups chicken stock
  • 4 strips bacon
  • 4 tablespoons unsalted butter
  • 1 large onion ( small dice)
  • 4 stalks celery ( small dice)
  • 2 large carrots ( small dice)
  • 1 cup corn kernels (fresh or frozen)
  • 2 medium potatoes cut into ¼-inch cubes
  • 1 teaspoon fresh thyme leaves chopped
  • ½ cup all-purpose flour
  • 3 cups milk
  • ½ cup heavy cream
  • ½ teaspoon black pepper

Instruction

  • In a 4- 6 quart soup pot add the bacon and cook until almost done over medium-high heat
  • Add the butter, onion, celery, and carrots, to the pot. Continue to cook the mixture for 4-6 minutes. Stirring the mixture as needed.
  • Reduce the heat to low and add in the flour, making the roux that will thicken the soup.
  • Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.
  • Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.
  • Add the potatoes, corn and fresh thyme into the pot at this time stirring them into the soup.
  • Add the milk and heavy cream to the soup. Bring to a light boil, reduce the heat to simmer and allow to simmer for 30-45 minutes.
  • After allowing the soup to simmer, add the cod and black pepper. Let the soup continue to simmer over low heat for an additional 15-20 minutes. Or until the halibut is fully cooked. **If the soup gets to thick, add water to pot. I wouldn't add any more dairy at this point, just water.
  • Serve with crusty bread or crackers.