2 tablespoons olive oil
6 oz bacon chopped
2 onions chopped
4 cups chicken stock
6-8 small potatoes, chopped
1 1/2 lbs white fish cut in cubes
2 cups corn
1 cup cream
Instructions: In a large sauce pan warm oil, add bacon and onions cook for 10 minutes. Add stock and bring to a boil. Reduce heat and add potatoes, simmer until potatoes are cooked but stiff, approx 8-10 minutes. Add fish (I like Tilapia) simmer 4 minutes. Add corn and simmer about 3 minutes. Stir in cream and season to taste.
Rhonda Parnell got this recipe from Heidi Gonzales.