Peter Wallace's Smoked Bluefish Chowder

Course : Fish
Serves: 6
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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
1 teaspoon freshly ground black pepper
1/4 cup Italian parsley leaves -- or- cilantro leaves, (tiny leaves)

Preparation / Directions:

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

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