RECIPE: Fish and Corn Chowder

This time of year in New England provides the freshest, most delicious fish. This easy fish and corn chowder recipe is a great meal for a rainy day. A nice variation from the New England Clam Chowder, this fish and corn recipe is a "keeper" (fishing reference pun intended).

2 lbs. white fish (I like trout or haddock, use tilapia if frozen) cut into chunks

1 medium white onion, diced

2 tbs. butter

1/2 lb. bacon

6 white potatoes, cubed

1 bag frozen corn

1 stalk celery, chopped

1 tsp. dried parsley

1/2 tsp. cayenne pepper

1 bay leaf

salt and pepper to taste

4 cups fish stock (use chicken stock if you prefer)

1 cup half and half

• Cook bacon, celery, and onion in butter until bacon is crumbly and onion and celery are translucent
• Drain fat, place bacon, onions, and celery into slow cooker
• Add fish potatoes, corn, broth, and spices to slow cooker
• Cook on LOW for 7-8 hours (until potatoes are tender)
• Add half and half, stir until evenly blended
• Cook on LOW for 30 minutes
• ENJOY!