INGREDIENTS
1 quart fish or chicken stock
1 TBSP. olive oil
4 slices bacon, finely chopped
1 onion, chopped
5 celery ribs, finely chopped
2 potatoes, peeled and chopped
2 cloves garlic, finely chopped
2 bay leaves
2 TBSP. chopped fresh thyme leaves or 2 tsp. dried
3 ears corn, kernels removed or 2 cups frozen, defrosted
2 lbs. flounder fillets
1 TBSP. Old Bay seasoning
1 cup whole milk
2 cups heavy cream
1 TBSP. butter
Salt and pepper
DIRECTIONS
Heat the stock in a small pot over medium-high heat.
In a large soup pot over medium-high heat add the oil.
Add the bacon and cook for 5 minutes.
Add the onion, celery, potatoes, garlic, bay leaves, thyme and corn; cook for at least 10 minutes.
Add the stock and bring to a boil.
Season the flounder with the Old Bay.
Add the fillets, laying them on top of the stock.
Cover the pot and reduce heat to a simmer.
Cook for 5 to 6 minutes then uncover and gently break the fish into chunks.
Stir to combine, then add the milk, cream and butter; cook 5 more minutes.
Remove bay leaves; season with salt and pepper.
Serve with hot sauce, if desired.
Serves 6 to 8.
