Peter Wallace's Smoked Bluefish Chowder

Directions

1. 1

   2 lg Ears of fresh corn --cooked 1 tb Unsalted butter 3 oz Lean smoked slab bacon - preferably apple-smoked, - diced and blanched 2 lg Onion

2. 2

   You should have about 2 cups

3. 3

   Set aside

4. 4

   In a 4-quart casserole, melt the butter over low heat, add the bacon and saute until lightly browned

5. 5

   Remove with a slotted spoon to a side dish and reserve

6. 6

   Discard all but 3 tablespoons of fat from the casserole, add the onions and cook until soft and lightly browned, about 20 minutes, stirring

7. 7

   Add the bouillon and simmer for 15 minutes

8. 8

   Add the potatoes and simmer until barely tender