How To make Peter Wallace's Smoked Bluefish Chowder

2 lg Ears of fresh corn
--cooked 1 tb Unsalted butter
3 oz Lean smoked slab bacon
- preferably apple-smoked, - diced and blanched 2 lg Onions
-- peeled and finely minced 6 c Fish bouillon
-OR mussel broth, clamjuice 2 md Russet potatoes
- unpeeled and cut - into 1/2- inch dice 2 c Flaked smoked bluefish
Freshly ground black pepper Garnish: 1/4 c Italian parsley leaves
-OR- cilantro leaves, - (tiny leaves)
Cut the corn off the cooked cobs with a sharp knife. You should have about 2 cups. Set aside. In a 4-quart casserole, melt the butter over low heat, add the bacon and saute until lightly browned. Remove with a slotted spoon to a side dish and reserve. Discard all but 3 tablespoons of fat from the casserole, add the onions and cook until soft and lightly browned, about 20 minutes, stirring often. Add the bouillon and simmer for 15 minutes. Add the potatoes and simmer until barely tender. Remove casserole from heat, add the corn and let cool completely. Just before serving, bring the soup back to a simmer, add the smoked fish and just heat through. Taste and adjust the seasoning, adding a large grinding of black pepper. Spoon into individual soup bowls, garnish with parsley or cilantro leaves and serve hot, accompanied by crusty French bread. 6 SERVINGS. This delicious interpretation of a classic chowder is the signature dish of the talented chef of Topper's in Nantucket.