Ingredients

• 3 slices bacon, chopped
• 2 medium onions, chopped
• 1 1/2 pounds russet (baking) potatoes
• 2 celery ribs, chopped
• 1 1/2 cups chicken broth
• 1 1/2 cups water
• 10 ounce package frozen baby lima beans
• 10 ounce package frozen corn
• 2 teaspoons cornstarch
• 1 1/2 cups half-and-half or milk
• 1 to 2 teaspoons Worcestershire sauce
• 1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces, or fresh fillets of cod, haddock, halibut or snapper
• 3 tablespoons minced fresh parsley leaves or fresh dill

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Instructions

1. In a heavy kettle ( at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
2. In a small bowl dissolve cornstarch in half -and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. ( If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered). Reheat gently.