*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lg           Ears of fresh corn
    1       tb           Unsalted butter
    3       oz           Lean smoked slab bacon
                         - preferably apple-smoked,
                         - diced and blanched
    2       lg           Onions
                         -- peeled and finely minced
    6       c            Fish bouillon
                         -OR mussel broth, clamjuice
    2       md           Russet potatoes
                         - unpeeled and cut
                         - into 1/2- inch dice
    2       c            Flaked smoked bluefish
                         Freshly ground black pepper
      1/4   c            Italian parsley leaves
                         -OR- cilantro leaves,
                         - (tiny leaves)
   Cut the corn off the cooked cobs with a sharp knife.
   You should have about 2 cups. Set aside.
   In a 4-quart casserole, melt the butter over low heat,
   add the bacon and saute until lightly browned. Remove
   with a slotted spoon to a side dish and reserve.
   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. Add
   the bouillon and simmer for 15 minutes. Add the
   potatoes and simmer until barely tender.
   Remove casserole from heat, add the corn and let cool
   completely. Just before serving, bring the soup back
   to a simmer, add the smoked fish and just heat
   through. Taste and adjust the seasoning, adding a
   large grinding of black pepper. Spoon into individual
   soup bowls, garnish with parsley or cilantro leaves
   and serve hot, accompanied by crusty French bread. 6
   This delicious interpretation of a classic chowder is
   the signature dish of the talented chef of Topper’s in
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