Ingredients

• 2 slices bacon, chopped
• 1 yellow onion, diced
• 1 celery stalk, diced
• 3 medium potatoes, peeled and diced
• 1/4 cup all-purpose flour
• 4 cups milk
• 1 cup firm white fish (cod, tilapia, halibut, etc.)
• 1/2 pound shrimp or any other seafood of choice
• 1/2 cup corn
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, for garnish

Directions

Sauté bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove bacon from pot and chop into small pieces. Drain all but 1 tablespoon bacon grease from the pot. Add diced onions and celery to the pot. Sauté over medium heat until soft, 3-4 minutes. Add potatoes and sauté 1-2 minutes. Reduce heat to low. Add the flour and stir, cooking until the flour is completely moistened. Add the milk and increase the heat to medium. Heat the soup until it is steaming, just before it starts to boil, stirring often. Continue cooking, uncovered, until the potatoes are nearly tender, 10-15 minutes. Reduce heat if milk begins to foam. When soup has thickened, add seafood, corn and cooked bacon. Cook until fish is cooked through, 5-10 minutes. Add salt and pepper. Garnish with parsley.