Peter's Smoked Bluefish Chowder

1. 1

   Cut the corn off the cooked cobs with a sharp knife.

2. 2

   You should have about 2 cups.

3. 3

   Set aside.

4. 4

   In a 4-quart casserole, melt the butter over low heat, add the bacon and saute until lightly browned.

5. 5

   Remove with a slotted spoon to a side dish and reserve.

6. 6

   Discard all but 3 tablespoons of fat from the casserole, add the onions and cook until soft and lightly browned, about 20 minutes, stirring often.

7. 7

   Add the bouillon and simmer for 15 minutes.

8. 8

   Add the potatoes and simmer until barely tender.

9. 9

   Remove casserole from heat, add the corn and let cool completely.

10. 10

    Just before serving, bring the soup back to a simmer, add the smoked fish and just heat through.

11. 11

    Taste and adjust the seasoning, adding a large grinding of black pepper.

12. 12

    Spoon into individual soup bowls, garnish with parsley or cilantro leaves and serve hot, accompanied by crusty French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.