A sort of thick chowder. Boil small new potatoes until cooked, drain, slice in half and set aside. Cut streaky bacon into small pieces and fry until crisp.
and set that aside, too. Dust cod loins with seasoned flour and fry in the bacon fat until browned all over. Set these aside, also. Fry sliced shallots and leeks
until soft, then add corn, which you have cut off the cobs with a sharp knife, turning for a few minutes to cook the corn. Then add the potatoes, the cod
broken up into large flakes, a half cup of chicken stock and a half cup of double cream. Season well with sea salt and freshly ground black pepper, bring
everything to simmer until thickened, garnish with the bacon bits and parsley and serve with the cornbread described in the next image.