Corn, Tomato and Fish Chowder

• 1/2 pound tiny new potatoes
• 1/2 pound onion
• 2 teaspoons olive oil
• 1 1/2 pounds field-ripened tomatoes
• Fresh thyme
• 1 teaspoon ground cumin
• 4 ears corn
• 1/2 cup dry white wine
• 10 ounces scrod or other firm-fleshed fish fillet
• 1/4 teaspoon salt, optional
• Freshly ground black pepper

1. Scrub potatoes and cook in water to cover in covered pot, about 10 minutes, until tender.
2. Coarsely chop onion and saute in hot oil in a nonstick skillet.
3. Wash, trim and cut tomatoes in half.
4. Squeeze out seeds.
5. Roughly cut tomatoes.
6. When onions begin to soften, stir in tomatoes.
7. Wash and chop enough thyme to make 1 tablespoon, and stir it into tomatoes with the cumin.
8. Shuck corn and remove kernels from cob with small, sharp knife.
9. Stir into vegetables with wine, and continue to cook.
10. Wash fish and cut into large chunks.
11. Arrange in skillet under the vegetables and cook 5 to 7 minutes, depending on thickness of fish.
12. When potatoes are cooked, drain and cut into bite-size chunks.
13. Stir them into the skillet.
14. Season with optional salt and with pepper, and serve.
15. The potatoes are good mashed into the juices in the dish.

potatoes, onion, olive oil, tomatoes, thyme, ground cumin, corn, white wine, scrod, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/6529 (may not work)