Potato Seafood Chowder

Place cod in a microwave proof dish covered loosely with plastic or leave it in the butcher paper you buy it in and microwave on high for one minute (see TIP below). Set aside.

Place pancetta, onions celery in a large soup pot over medium and cook for two minutes uncovered. Add 3 tablespoons of the chicken broth, cover and cook, stirring occasionally, until onions have completely softened, about 8 to 10 minutes more. If the onions are dry, add a splash or two more of chicken broth or water.

Add the remaining chicken stock, bring to a boil. Add the potatoes, green beans and corn. Reduce to a simmer and cook, covered 3 to 5 minutes or until green beans are al dente.

Stir in the milk and fresh thyme, reduce heat to medium low and cook until potatoes are just fork tender, about 20 to 25 minutes. Add the fish and cook just until heated through, about 3 minutes more. Taste and adjust seasonings with cracked pepper.