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Fish Chowder with Fennel and Corn
(Serves 2-3)

2 strips of bacon, diced
1/2 small onion, diced
1/2 small fennel bulb, diced
1 stalk celery, diced
1 ear of corn kernels
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon ground white pepper
1 tablespoon flour
2 cups fish stock
6-8 ounces potatoes, diced
1/2 cup heavy cream
12 -16 ounces of cod fillets, cut into 1-inch pieces
Couple dashes of Tabasco or to taste
1 teaspoon Worcestershire sauce
Salt and pepper
1 tablespoon chopped celery leaves


Cook bacon in wide shallow saucepan over medium heat.
Allow to brown and crisp and transfer to a small bowl.
Cover and set aside.

Add the onion, fennel, celery, corn, thyme and white pepper to the saucepan.
Cook, stirring occasionally, until the vegetables soften, 3-5 minutes.
Stir in the flour and cook 1-2 minutes.
Add the fish stock and bring to a simmer.
Add the potatoes and cook, uncovered, until thickened, about 20 minutes.

Soup can be set aside at this point until ready to serve.

Stir in the cream and return to a simmer.  Add the fish, partially cover, and cook until the fish is just cooked through, about 5 minutes. Stir in the Tabasco, Worcestershire, and season with salt and pepper. 

Serve the soup topped with the chopped celery leaves and reserved bacon.
FIsh Chowder with Fennel and Corn
This creamy chowder combines fresh fish with the sweet flavors of corn and fennel for a light summer dinner or a meal that will warm you up any time of year.  You can use cod or any similar textured fish.  If fish stock is not available, substitute chicken or vegetable stock.  Serve the chowder with some crispy Italian bread garlic toasts.
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