• A few slices of bacon or pork belly, chopped into small pieces
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 celery stalk, sliced
  • 2 carrots, sliced
  • 1 cup corn
  • 1 bay leaf
  • a few sprigs of fresh thyme
  • salt and pepper
  • 1 pound yukon gold potatoes, chopped into bite-sized chunks
  • 4 cups of fish, shellfish, or chicken stock
  • ~1 pound white fish like cod (I like to use the pollock cuts from Wild Alaskan Company)
  • 1 cup heavy cream
  • fresh parsley, chives, and/or scallions for garnish


  1. In a large dutch oven, cook the bacon or pork belly bits into they are browned. Scoop bits out with a slotted spoon and set aside for later, leaving the fat in the pan.
  2. Add butter, onions, celery, carrots, bay leaf, thyme, salt, and pepper to the pan and saute, stirring occasionally, until onions are translucent.
  3. Add the corn, potatoes, and stock and bring to a boil. Cover and cook for about 10 minutes, until the potatoes are a bit soft on the outside. Smoosh a few of the potatoes and stir to help thicken the soup.
  4. Reduce heat to a simmer. Add more salt and pepper. Add the fish and cook for about 5 minutes.
  5. Remove from heat and let sit for about 10 minutes to allow the fish to finish cooking.
  6. Gently stir in the cream. Season more to taste. Allow to sit for a while and let flavors meld.
  7. To serve, heat the soup back up a bit and warm the bacon pieces in the oven or toaster oven at 200. Garnish the soup with bacon pieces, parsley, chives, and/or scallions.

Recipe adapted from Epicurious.