Codfish Chowder

Ingredients

• 8 slices bacon diced
• 2 tablespoons butter 
• 16 ounce chicken broth canned
• 1 pound filets thick cut into 1-inch pieces
• 4  ears corn sweet
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 cloves garlic chopped
• 6 servings salt and ground pepper black to taste
• 1 large onion diced
• 1  bell pepper diced red seeded
• 3  potatoes red cut into 1/2-inch cubes
• 1.5 tablespoons seafood seasoning old bay® such as
• 0.5 cup water or as needed to cover
• 2 cups milk whole as needed

Equipment

• pot
• slotted spoon

Directions

1. Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes.
2. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
3. Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.