1 slice bacon, diced
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1 cup bottled clam juice, or reduced-sodium chicken broth
8 ounces rockfish fillets, cut into 1-inch cubes
2 small russet potatoes, peeled and diced (about 2 cups)
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
1 bay leaf
2/3 cup half and half
1 tablespoon water
2 teaspoons cornstarch
3 tablespoons butter
1/8 teaspoon freshly ground pepper

Preparation

Heat a large saucepan over medium heat. Add bacon and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.

Add onion, celery and garlic to the bacon drippings and cook, stirring occasionally, until softened, 3 to 5 minutes. Add clam juice (or chicken broth), fish, potatoes, thyme and bay leaf and bring to a simmer.

Cover, reduce heat to maintain a simmer, and cook until the potatoes are tender, 10 to 12 minutes. Discard the bay leaf. With a slotted spoon, transfer about 2/3 cup of the solids to a bowl and mash with a potato masher or fork. Return to the pot and add the half and half. Bring to a simmer.

Whisk water and cornstarch in a small bowl. When the soup comes to a simmer, gradually add the cornstarch mixture. Cook, stirring constantly, until thickened, about 1 minute. Add butter and season with pepper. Serve garnished with the cooked bacon.