Yield: 6 servings

Preparation time: 15 minutes
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4 slices bacon, chopped
4 tablespoons margarine
1 large sweet onion, chopped
1 rib of celery, chopped
3 tablespoons flour
1 bottle (8 ounces) clam juice
3 cups milk
1 pound potatoes, peeled and diced
1 can (15 ounces) whole kernel corn,drained
1 1/2 pounds cod filets, cut into bite-size pieces
1 teaspoon salt
1/2 cup heavy or whipping cream

Cooking time: 15 minutes
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In a 4-quart saucepan, cook bacon until crisp; remove and crumble.
Reserve 1 tablespoon drippings.

In the same saucepan, melt margarine with reserved drippings over medium heat and cook onion and celery, stirring occasionally, 5 minutes or until tender.

Stir in flour and cook, stirring frequently, 3 minutes or until the flour is lightly browned.

Stir in clam juice, milk and potatoes.

Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 20 minutes or until potatoes are almost tender.

Stir in corn and cod.

Simmer 10 minutes or until the cod flakes with a fork.

Stir in parsley and salt.

Just before serving, stir in cream.

Serve, if desired, in 6 (6 inch) round hollow bread bowls and garnish with bacon.

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