Ingredients
1/4 cup butter, cubed1 small onion, finely chopped1 garlic clove, minced3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes1-1/2 cups fresh or frozen corn5 cups chicken broth1-1/2 teaspoons salt3/4 teaspoon celery salt3/4 teaspoon pepper1/2 teaspoon dried thyme1 pound cod or halibut fillets, cut into 3/4-inch pieces1 cup heavy whipping cream
Preparation
In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly.
Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.
