Ingredients
6 slices of bacon
3 celery stalks, chopped
1 medium onion, chopped
3 red potatoes, peeled and cut into ½ inch chunks
3 cups bottled clam juice
2 cups corn, fresh or frozen
3 cups whole milk
2 tablespoons unsalted butter
1 teaspoon Worcestershire sauce
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
2 pounds fresh haddock
Fresh parsley for garnish {optional}
Oyster crackers {optional}
Instructions
In a large pot over medium heat, fry the bacon. Cook until the bacon is crispy, about 10 minutes turning halfway through. Remove the bacon and set aside on paper towels. Chop and set aside.
Add the chopped celery and onion to the bacon drippings and cook until tender and translucent {about 10 minutes}.
Add the potatoes and clam juice to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes. Add the corn and cook until the potatoes are tender.
Add the milk, butter, Worcestershire sauce, salt and pepper and return to a simmer again.
Add the haddock and about 4 strips of the bacon and cook until the fish is done {about 7-10 minutes}.
Garnish with parsley and remaining chopped bacon.