from Tami Gilliam, s/v Heart of Gold
This is a very yummy chowder and is a great way to use that fish that you caught...
Cook bacon in large Dutch oven over medium heat until crispy. Drain bacon on paper towels for use later, but leave a little bacon grease in the pan. Add oil, celery, leek, salt and pepper and cook until veggies begin to soften. Add broth, potatoes and corn. Bring to a gentle simmer. Cook until potatoes are just tender and corn is cooked through (about 8 minutes). Stir in fish and thyme and return to gentle simmer. Cook until fish is cooked through (about 4 minutes) then remove from heat.
Stir in half and half & lemon juice and the reserved bacon. Garnish with chives.