1 lb white fish fillets cut in 1-inch chunks
6 strips thickly sliced bacon or salt pork
3 cloves garlic, minced
2 potatoes cut into 1/2 to 3/4-inch cubes
1 large onion, peeled, sliced (or 2-3 small onions)
1 can condensed cream of celery soup
1 can Snow's condensed clam chowder
2 cans milk (use soup cans to measure)
2 tbsp. fresh Italian parsley or celery leaves, chopped
1/2 tsp. red pepper flakes
1 10 oz. pkg frozen shoepeg corn

Fry bacon or salt pork until crisp in the bottom of a large heavy soup pot or Dutch oven. Remove from pan and set aside.

Sauté onions and parsley or celery leaves (or both) in the drippings. Add garlic, red pepper, potatoes. Cover with water and bring to a boil; immediately reduce heat to a simmer and cook over low heat until potatoes are tender.

Add fish and crumbled bacon or chopped salt pork; simmer for 10 minutes. Add soups, milk (or half & half).

Simmer over lowest heat for 15-20 minutes. Taste and add salt and pepper if needed.

Variations: Add shucked clams or oysters during the last 10 minutes. Add celery with the onions.

Submitted by: Belle