Summer Corn and Fish Chowder

Ingredients

• 3 ears of corn, unshucked
• 1 large onion, cut into ½ inch dice
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• ½ cup of finely chopped celery and leaves (I use Chinese celery, but conventional will do)
• ½ cup carrots, cut into ½ inch dice
• ½ cup dry white wine
• 1 tablespoon of fresh thyme leaves, coarsely chopped, unless they're small
• 4 cups chicken stock (preferably homemade)
• 1 teaspoon finely chopped fresh marjoram, or more or less to taste
• 3 slices of natural bacon, cooked and drained, and cut into ½ inch dice
• ½ cup half-and-half (See note below.)
• 1 ½ cups whole or 2% milk
• 1 to 1 ½ pound firm white fish (we generally use cod), cut into bite-sized pieces
• 3 or 4 tablespoons parsley, finely chopped
• Salt
• Freshly ground pepper, to taste

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