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4 oz (125 g) bacon, diced
1 small onion, diced
1 leek split in half lengthwise and thinly sliced
1 large russet potato, diced
1 qt (1 L) fish stock
1 lb (500 g) smoked haddock in half-inch dice
2 cups (500 mL) corn kernels
3 cups (750 mL) heavy cream
3 tbsp (45 mL) potato flakes
a little cooked bacon, crumbled, for garnish
1 bunch green onions, sliced thinly for garnish


Cook bacon until some fat is rendered. Add onion and cook until translucent, then add leeks and cook for a minute before adding potatoes and stock. Simmer until potatoes are almost cooked, add smoked haddock, corn and cream and bring back to a simmer. Thicken with potato flakes to desired thickness. Season with salt and pepper. Garnish with bacon and green onions.

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