Rockfish Chowder with Corn and Bacon

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 6

Ingredients:

• 1 lb rockfish, cut into 1-inch chunks

• 4 slices bacon, chopped

• 1 onion, diced

• 2 garlic cloves, minced

• 2 cups corn kernels (fresh or frozen)

• 2 cups diced potatoes

• 3 cups seafood or chicken stock

• 1 cup heavy cream

• Salt, pepper, and thyme to taste

• Optional: hot sauce or Old Bay for garnish

Directions:

1. In a large pot, cook bacon until crisp. Remove and set aside, leaving a bit of grease.

2. Add onion and garlic, sauté until soft. Stir in potatoes, corn, and thyme.

3. Pour in stock and simmer until potatoes are tender (about 10 minutes).

4. Add the rockfish and cook until just opaque, 5–6 minutes. Stir in cream and season with salt, pepper, and a dash of Old Bay.

5. Ladle into bowls, top with crispy bacon, and serve with crusty bread.

Flavor Tip: This one’s perfect for cooler evenings after a long day on the water.