Fish Chowder

[mos]

Fish Chowder
1 cup chopped or shredded leftover fish (type or how cooked doesn't matter)
4 cups frozen corn
4 slices bacon
1-3 tbs canola oil
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 cloves garlic, minced
2 quarts vegetable broth
2 potatoes, peeled and diced
1/4 tsp crushed red pepper flakes (optional)
salt and pepper, to taste
Heat a 5-quart dutch oven or heavy saucepan over medium-high heat. Add bacon. Fry until crisp. Remove bacon to a paper-towel lined plate. Set aside.
Reduce heat to medium. If there isn't enough bacon fat left in the pot, add enough oil to make approximately 3 tablespoons of fat in the pot. Add onions, red peppers, green peppers and garlic to the pot. Saute vegetables 2-3 minutes. Add corn. Stir and saute until glistening, about 3 minutes. Add remaining ingredients. Bring to a boil, uncovered, and let potatoes cook until tender when pierced with a fork. Taste, and adjust seasonings. Crumble bacon over chowder just before serving. 4-8 servings, depending on if it's the entree or to go with sandwich or salad