2 1/2 cups frozen whole-kernel corn -- thawed and divided
8 bacon slices -- chopped
3 cups chopped onion
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped carrot
1 cup finely chopped shallots
4 garlic cloves -- minced
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 tablespoon paprika
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 - 8 oz bottles clam juice
2 bay leaves
1 1/2 pounds Yukon gold potatoes -- cut into 1/2-inch cubes (about 4 cups)
2 pounds halibut or other firm white fish fillets -- cut into bite-sized pieces

Place 1 cup corn in a food processor or blender, and process until smooth. Set aside.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon, re-serving 1 tablespoon drippings in pan; set bacon aside. Add onion and next 4 ingredients (through garlic) to drippings in pan; sauté 5 minutes or until tender. Stir in parsley, thyme, and paprika. Remove vegetable mixture from pan; set aside.

Melt butter in pan over medium heat. Gradually whisk in the flour. Cook over medium heat 2 minutes or until browned. Gradually add the milk, stirring with a whisk. Add vegetable mixture, salt, and next 4 ingredients (through potatoes); bring to a boil. Reduce heat, and simmer 10 minutes or until potatoes are almost tender. Stir in fish, pureed corn, and remaining 1 1/2 cups corn kernels; cover and cook 15 minutes or until fish flakes - easily when tested with a fork. Discard bay leaves. Top with bacon.

Misc Poster Notes - one poster noted that she used cod, doubled the garlic, added more salt and used dried parsley instead of fresh. Another poster said she might add clams, or leave the fish out and just use clams. Another poster noted that she halved the recipe for two people. Another used scallops instead of fish. Seems very versatile!

Stacy's Notes - Made this Nov 2004. Good, but not outstanding. I halved the recipe for the two of us, and there was still a lot left over. I made a lot of changes, most out of necessity. I used precooked bacon I already had on hand, so I didn't have the bacon grease to saute the veggies in. I sauteed the carrot and onion (no celery and I didn't buy shallots) in olive oil. I used dried parsley and thyme. I couldn't find Yukon gold potatoes at Walmart, so I used baby butter/gold potatoes they had. I chopped the potatoes in small chunks, but even after the required cooking time, some chunks were still a bit firm. I used frozen cod for the fish and also added 1 can of minced clams (drained) to the chowder. I also added a dash of Old Bay seasoning and a bit more salt/pepper, but we found it still needed more salt (common with CL recipes). It was good, quite filling, but not outstanding. I'm sure it would be better with shallots and fresh herbs instead of dried.