Ingredients

• 8 slices bacon , diced
• 1 large onion , diced
• 1 red bell pepper , seeded and diced
• salt and ground black pepper to taste
• 2 cloves garlic , chopped
• 1.5 tablespoons seafood seasoning , such as Old Bay®
• 1 , 16 ounce
• 3 reds potatoes , cut into 1/2-inch cubes
• 4 earss sweet corn , shucked and kernels cut off
• 0.5 cups water , Optional
• 2 cups whole milk , or more as needed
• 2 tablespoons butter
• 1 pound thick cod fillets , cut into 1-inch pieces
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. 1 Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot.
2. 2 Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning. Cook and stir, 2 more minutes.
3. 3 Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes.
4. 4 Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Nutrition per serving