Creamy Fish Chowder

• 1 tbsp vegetable or olive oil
• 1 medium onion, finely chopped
• 5 slices bacon, finely chopped
• 2 tbsp flour
• 1/2 cup milk
• 1 cup fish or vegetable stock
• 2 medium potatoes, peeled and cut into 1/2-inch pieces
• 1 can (11 oz) corn kernels, drained
• 14 oz firm white fish fillets, cut into 3/4-inch pieces
• 2 tbsp chopped flat-leaf parsley

1. Heat oil in a large saucepan on medium-high heat. Add onion and bacon; cook and stir for 5-6 mins or until bacon is crisp. Add flour; cook and stir for 1 min. Gradually stir in milk and stock until smooth. Cook and stir for 4-5 mins or until mixture boils and thickens.
2. Add potatoes to mixture. Reduce heat to low; simmer, uncovered, for 5 mins. Add corn and fish; simmer, uncovered, for 5 mins or until fish is cooked (don't overcook). Remove from heat. Season with salt and pepper.
3. Ladle soup into serving bowls. Sprinkle with parsley.

vegetable, onion, bacon, flour, milk, fish, potatoes, corn kernels, white fish, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/25993 (may not work)