Corn Crowder & Cod Fillets

1/2          pound red russet potatoes
1/2          pound bacon sliced ,  cut  crosswise into 1/4"  strips
1             cup green onions , sliced
1             large  onion , peeled  and  diced  into 1/4" cubes
1             cup  fresh  frozen  corn
1             tablespoon garlic (3 cloves) finely chopped
1             teaspoon fresh thyme , finely chopped or 1/2 teaspoon dry thyme
1             bay leaf
3             cups whole  milk
2/3          cup heavy  cream
1-1/2      pound cod  fillets , skin discarded  and  fish cut into 1"  pieces
1/2         teaspoon salt
1/4         teaspoon black pepper
2            teaspoons lemon  juice

Cut potatoes into 1/2" cubes and hold in cold water; set aside.

Cook bacon in a 5-quart heavy pot over moderate heat for about 6 minutes, stirring occasionally, until all the fat renders out.

Add green onions, onions, corn, garlic, thyme, bay leaf and cook over moderately low heat for about 5 minutes, stirring occasionally, until green onions are tender.

Add milk and cream and bring just to a boil.

Reduce heat to moderately low.

Add cubed potatoes, salt and pepper and cook for about 8 minutes, gently stirring occasionally, until the potatoes become tender.

Add in the cod and lightly simmer until the cod is just cooked through and begins to break up as you stir, 5-8 minutes.

Stir in lemon juice.

Add additional salt and pepper to taste.

Discard bay leaf before serving.
Serve with crusty French bread and lots of crackers.

Optional: Adjust the thickness with broken up saltine or soda .