Creamy fish and corn soup

Name: Creamy fish and corn soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 tbsp (15 ml) olive oil; 5 slices bacon, cut into large pieces; 1 leek (white part only), sliced; 2 garlic cloves, finely chopped; 3 russet potatoes, peeled and diced; 1/3 cup (80 ml) white wine; 6 cups (1.5 litres) chicken stock; 2 cups (500 ml) frozen corn kernels; 1 salmon fillet, about 1/2 lb (250 g), skin removed and cut into large chunks; 2 tilapia fillets, about 1/2 lb (250 g) total, cut into large chunks; 1 cup (237 ml) 15% cooking cream; Salt and freshly ground black pepper

Preparation 20 min
Cooking 30 min
Servings 4
Freezing Absolutely

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Ingredients for my fish and corn soup

1 tbsp (15 ml) olive oil
5 slices bacon, cut into large pieces
1 leek (white part only), sliced
2 garlic cloves, finely chopped
3 russet potatoes, peeled and diced
1/3 cup (80 ml) white wine
6 cups (1.5 litres) chicken stock
2 cups (500 ml) frozen corn kernels
1 salmon fillet, about 1/2 lb (250 g), skin removed and cut into large chunks
2 tilapia fillets, about 1/2 lb (250 g) total, cut into large chunks
1 cup (237 ml) 15% cooking cream
Salt and freshly ground black pepper

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Preparation

In a large pot over medium heat, add the olive oil. Add the bacon and cook for 5 minutes, stirring regularly. Drain off excess fat.
Add the leek and garlic. Season with salt and pepper and cook for 3 minutes. Add the potatoes and cook for another 3 minutes.
Pour in the white wine, stir well, and cook for 2 minutes. Add the chicken stock, bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the corn, salmon, and tilapia and gently stir. Continue cooking for 5 minutes. Remove from the heat, add the cream, and stir gently once more. Taste and adjust seasoning as needed.