Ingredients
- 4 cups fish stock (fish/seafood stock)
- 1 pound cooked lobster (chopped)
- 1/2 pound cooked whitefish (chopped)
- 4 slices bacon (finely chopped)
- 1 yellow onion (chopped)
- 1/2 pound potatoes (diced)
- 1 cup half and half cream
- 1/2 cup dry white wine
- 1/2 cup corn kernels (frozen)
- 1/2 teaspoon hot pepper flakes
- 1/4 teaspoon dried thyme
- 1 bay leaf
- Salt to taste
How to Make
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Step 1: Place the bacon in a Dutch oven or heavy bottomed pot and bring to medium-high heat; cook until crispy.
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Step 2: Remove the bacon pieces and set aside.
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Step 3: Add the onions to the bacon grease and cook until translucent, add the potatoes, hot pepper flakes and dried thyme.
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Step 4: Stir in the wine and cook until wine is reduced.
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Step 5: Stir in the cooked bacon along with the remaining ingredients, except for the cream.
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Step 6: Bring to a boil and simmer uncovered for 15 minutes.
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Step 7: Cover, reduce heat to low and simmer for another 15 minutes.
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Step 8: Remove bay leaves and stir in the cream, warm through and ladle into bowls.
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Step 9: Enjoy!
We hope you enjoy this recipe!
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