Ingredients
- 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
Preparation
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.