Corn-Fish Chowder

• 2 bacon slices
• 1/2 cup chopped onion
• 1 1/2 teaspoons ground thyme
• 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 1 pound peeled baking potato, cut into 1/4-inch-thick slices
• 2 cups fresh or frozen whole-kernel corn
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (8 1/4-ounce) cans cream-style corn
• 1 (12-ounce) can evaporated fat-free milk
• 1 pound orange roughy or catfish fillets, cubed
• 1/2 cup instant potato flakes (not granules)
• Coarsely ground black pepper (optional)

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; saute 5 minutes. Stir in thyme, broth, and baking potato; bring to a boil. Reduce heat; simmer 10 minutes.
2. Add whole-kernel corn and next 4 ingredients (whole-kernel corn through milk); bring to a simmer. Stir in fish; cook 9 minutes or until fish flakes easily when tested with a fork. Add potato flakes, and cook until thick (about 1 minute); stir constantly. Sprinkle bacon evenly over each serving. Garnish with ground pepper, if desired.
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bacon, onion, ground thyme, chicken broth, baking potato, corn, salt, black pepper, creamstyle, milk, orange, potato flakes, ground black pepper

Taken from www.myrecipes.com/recipe/corn-fish-chowder (may not work)