Heat a soup pot over medium-high heat with a turn of the pan of canola oil. Add the bacon and crisp for 2-3 minutes. Add the celery, onion, garlic, potato, bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook, partially covered, to soften, 7-8 minutes.
Stir in the flour and cook for 1-2 minutes. Add the stock and milk and simmer to thicken. Add the corn and bring to a bubble. Add the fish and cook through, 3-4 minutes more. Adjust the seasoning and serve topped with the chives and parsley, with oyster crackers on the side and Tabasco for passing at the table.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit