Fish soup with corn

This soup is good for cooking with white fish - cod, haddock, burbot or hake. If desired, you can replace it with salmon breeds. But white fish is leaner, and taking into account the fact that we cook soup with milk and cream, it will turn out to be quite fatty and rich anyway.

Ingredients

• 1 medium onion
• 4 young potatoes
• 500 g white fish fillet (cod, haddock, hake)
• 3 cobs of young corn
• 80 g bacon
• 2 cups broth
• 1 glass of milk
• 1 glass of cream, 20% fat
• 1 tsp olive oil
• salt, freshly ground black pepper
• 5 sprigs of dill

Directions

1. Peel the onion and cut into small cubes. Peel the potatoes, cut into medium cubes and place in cold water. Cut the fish into 2x3 cm pieces. Cut the kernels from the corn cobs (you should make about 2 cups).
2. Cut the bacon into small pieces. Place in a saucepan with 1 tsp. olive oil and sauté until the fat is melted and the bacon is crispy. Use a slotted spoon to transfer the bacon to a plate of paper towels.
3. Put the onion in a saucepan and fry until soft. Pour in the broth and milk, bring to a boil. Add potatoes and cook over medium heat for 10 minutes. Then add corn, pour in cream, bring to a boil and cook for another 10 minutes. Add fish and bacon to the soup, cook for 5 minutes, season with salt and pepper. Remove from heat. Sprinkle dill on the soup before serving.