Monkfish Chowder | Emerils.com

Ingredients

• 1 1/2 pounds monkfish, cut into 1-inch pieces
• 2 teaspoons Essence
• 4 slices bacon, chopped
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped red bell pepper
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 1 tablespoon minced garlic
• 1 pound Idaho potatoes (about 2 large), peeled and cut into 1/2-inch dice
• 3 cups fish stock, or canned low-sodium chicken broth
• 2 cups corn kernels
• 1 1/2 cups half-and-half
• 3 tablespoons minced fresh parsley