1/4 cup butter, cubed

1 small onion, finely chopped

1 garlic clove, minced

3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes

1-1/2 cups fresh or frozen corn

5 cups chicken broth

1-1/2 teaspoons salt

3/4 teaspoon celery salt

3/4 teaspoon pepper

1/2 teaspoon dried thyme

1 pound cod or halibut fillets, cut into 3/4-inch pieces

1 cup heavy whipping cream

In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Mash potatoes slightly.

Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, 6-8 minutes.”

*adapted from https://www.tasteofhome.com/