Fish Chowder

Yesterday my husband and son went fishing and today my husband made some fish chowder with the fish.   He wasn't happy with the final product and asked me to see what I could do. I did some doctoring and it turned so good!

Serving: 6

Recipe:

4 large ears fresh corn (or equivalent frozen corn)
2 tablespoons oil
1 yellow onion, chopped
2 carrots, chopped
4 whole peppercorns
2 quarts water
1/4 pound bacon, diced
2 russet potatoes, peeled and cut into cubes
1/2 teaspoon celery salt
Juice of 1/2 lemon
1 tablespoon fish sauce
1/2 teaspoon fresh ground pepper
1-2 teaspoons salt or more to taste
1 tablespoon honey or sugar
1 1/2 pound fish fillets, cut into 2-inch pieces (we used small mouth bass)
1/2 cup heavy cream
2 tablespoons chopped fresh parsley

If using ears of corn, cut corn off ears and set aside, cut cobs in half.  Heat oil in a large stockpot over medium-high heat, then add the onion, carrot and peppercorns. Cook, stirring frequently, for 6-8 minutes. Add the cobs and water. Bring to a boil, reduce heat to low, and simmer for 40 minutes. Remove cobs.

Saute the bacon until almost crisp. Remove bacon and add corn and potatoes and saute in bacon grease for about 5 minutes. Add the potatoes and corn to the pot of stock. Bring to a boil and simmer on low for about 12 minutes, adding the rest of the seasonings. Stir in the bacon and then gently drop in the fish. Cover and cook for 3 minutes without stirring. Carefully pour the cream around the sides of the pot, then carefully incorporate it. Garnish with parsley.