½ pound bacon, cut into 1-inch pieces 

1 medium yellow onion, diced 

2 celery stalks, diced

8 ounces portobello mushrooms, cleaned and sliced

1 teaspoon kosher salt 

2 garlic cloves, minced 

½ teaspoon smoked paprika

2 large russet potatoes, peeled and cubed 

2 tablespoons all-purpose flour 

4 cups vegetable broth 

1 cup heavy cream 

4 ears of corn 

2 tablespoons chopped fresh dill, plus more for serving 

2 tablespoons chopped fresh parsley, plus more for serving 

1 pound panfish filets, any variety or combination, cut into ½-inch chunks 

Salt and ground black pepper to taste 

Lemon wedges, optional 

Oyster crackers, optional 

Heat a medium-size soup pot over medium heat. Cook the bacon until the fat has rendered and the bacon is crispy, 9 to 11 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and set aside. 

To the bacon fat in the pot, add the onion, celery and mushrooms. Cook until the vegetables are soft and the mushrooms have released most of their liquid, about 3 minutes. Add the salt, garlic and smoked paprika and cook until fragrant, about 1 minute. Add the potatoes and cook for 5 minutes. Add the flour and cook for 2 minutes, stirring constantly. Pour in the vegetable broth and heavy cream, scraping the bottom of the pan. 

Cut the kernels off each ear of corn, cut the cobs in half, and place the kernels and cobs into the pot. Add the chopped dill and parsley. Bring to a gentle simmer and cook until the potatoes are fork-tender, about 15 minutes. Remove the corn cobs and discard. Add the fish and cook for another 5 to 7 minutes, or until the fish is cooked all the way through. Season with salt and pepper to taste. 

Top each bowl with the reserved bacon and chopped herbs and, if you like, freshly squeezed lemon juice and oyster crackers.