Smoky "Chowda" with Fire-Roasted Corn

I'm a 57 yo mom if one boy (22 yo) who is a picky eater. I've been married for 28 years. I love to cook and I'm a gadget/appliance maniac. I'm addicted to my Instant Pot AG's my air-fryer.

Rachael Ray show

1 tablespoon canola oil

⅓ pound smoky bacon, chopped

2 to 3 ribs celery with leafy tops, finely chopped

1 large onion, finely chopped

3 to 4 cloves garlic, chopped

1 starchy potato, peeled and diced

1 large fresh bay leaf

2 tablespoons fresh thyme, chopped

½ teaspoon cayenne pepper

1 teaspoon dry mustard

Salt and pepper

3 tablespoons flour

1 quart chicken stock

3 cups whole milk or half-n-half

1 bag, about 3 cups, frozen fire-roasted corn kernels or when in season, 3 ears grilled corn on the cob, scraped

1 pound skinless black cod or any sustainable white fish, cut into bite-sized chunks

Chopped chives and parsley, for garnish

Oyster crackers and Tabasco sauce, to serve

Directions at rachaelrayshow.com

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