INGREDIENTS

1/4 pound sliced bacon
1 tablespoon butter
2 onions, chopped
2 cups chicken broth
3/4 pound potatoes (about 3), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 can coconut cream (2 cups half and half)
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper
1 T Corn Starch
1 t. oregano
1/2 t thyme
Juice from one lemon

In a large sauce pan, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Add the chicken broth, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

Return the bacon to the pot. Add the corn, coconut cream, cod, pepper, oregano, and thyme. Add corn starch to small dish and stir some soup broth in. Add back to pan when dissolved.  Simmer for 5 minutes till cod is done. Add lemon juice to taste and serve.