Ingredients
¼lbbacon,sliced
1tbspbutter
2onions
2cupswater
1cupclam juice,bottled
¾lbboiling potatoes,(about 2 pieces)
1celery rib
¼tspdried red pepper flakes
1¼tspsalt
2cupscorn kernels,(cut from about 3 ears), fresh or frozen
1cupmilk
1cupheavy cream
1½lbscod fillets
¼tspfresh ground black pepper
Preparation
In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
Add the butter and onions to the pot. Cook over moderately low heat for about 5 minutes, stirring occasionally until the onions are translucent.
Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer for about 20 minutes until the potatoes are tender.
Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes.
Stir in the cod and pepper. Bring back to a simmer and cook for about 3 minutes longer until just done.
Serve warm, and enjoy!
