Fish and Corn Chowder
1/2 onion, diced fine
2 stalks celery, diced fine
3 small carrots, diced fine
3-4 red potato, 1/2" dice
chicken stock
1 cup corn
thyme (or herbs de provence, since I ran out of thyme)
1/2 cup cream
3 small cod fillet
pepper
salt
Mirepoix! Add potato and chicken stock to cover. Bring to a high simmer and cook for 15 minutes or until the potatoes are just tender. Add corn, and thyme. Lay cod in the pot and poach, lid on, until mostly cooked. The water will want to simmer again. Stir in cream gently and heat until the cream thickens a bit.
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