Fish soup with corn

This soup is an improvised variation of the fish soup I posted back in November. I just realized that’s one of the very first recipes I posted and it doesn’t have a photo. I’lll make up for it in the future. For today’s version,  I substituted salt ham with bacon, the onion with spring onions and the potatoes with corn.  I also varied the quantity of the clam juice, the milk and the fish.



  • 2 tablespoons corn oil
  • 7-8  slices bacon, cut in small pieces
  • 5 spring onions, thinly sliced
  • 1 1/2 tablespoons all-purpose flour
  • 2 bottles clam juice (8 ounces)
  • 3 cups  milk
  • pepper, salt
  • 1 bag of frozen corn
  • 5 Tilapia fillets cut in small pieces (that’s what I had in the freezer from Trader Joe’s)

How to make: Heat the oil in medium to large size pot. Saute the bacon for about 2-3 minutes. Add the spring onion and cook for another 2 minutes.  Stir in the flour for another minute, then pour the  clam juice. Add the milk, corn, salt and pepper.  Reduce heat and cook uncovered for about 15-20 minutes or until the corn is soft.  Add the fish and cook for another 10 minutes.

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