Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large   ears  fresh corn -- -cooked
   1      tablespoon    unsalted butter
   3      ounces        lean smoked slab bacon -- preferably
                        -- apple-smoked
                        diced and blanched
   2      large         onions -- - peeled and finely
   6      cups          fish bouillon -- or mussel broth,
                        -- clarified
   2      medium        russet potatoes -- unpeeled and cut
                        into 1/2- inch dice
   2      cups          flaked smoked bluefish
                        freshly ground black pepper
                        ***GARNISH***
     1/4  cup           Italian parsley leaves -- or- cilantro
                        -- leaves,
                        (tiny leaves)

Preparation:

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 sauté 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