Recipe - Peter Wallaces Smoked Bluefish Chowder

2 lg Ears of fresh corn
cooked
1 tablespoon Unsalted butter
3 ounce Lean smoked slab bacon
preferably applesmoked,
minced and blanched
2 lg Onions
peeled and finely minced
6 cup Fish bouillon
OR mussel broth, clamjuice
2 md Russet potatoes
unpeeled and cut
into One half inch dice
2 cup Flaked smoked bluefish
Freshly ground black pepper
Garnish:
One fourth cup 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 4quart 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 SERVINGS.

This delicious interpretation of a classic chowder is the signature dish
of the talented chef of Topper's in Nantucket.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtrout.zip