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 .
