How to Make It
1.
In a large pot or Dutch oven, heat the oil and butter over medium heat.
2.
Once the foam has subsided, add the onion and cook for about 5 minutes, until soft.
3.
Add the red pepper and celery and cook for a few more minutes, until they soften as well.
4.
Add the flour and stir to coat, then add the stock and cream and bring to a simmer, stirring often, until thickened and smooth.
5.
Stir in the potatoes and corn, bring back to a simmer and cook for 15 minutes, or until the potatoes are just tender.
6.
Add the cod—it should cook through in a few minutes.
7.
Stir in the parsley (if you’re using it), and season with salt and pepper.
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