Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      slices        bacon -- cut into 1/4"
                        -- pieces
     3/4  cup           chopped onion
   1      clove         garlic -- minced
     3/4  teaspoon      ground cumin
     1/4  teaspoon      dried red pepper flakes
   2      tablespoons   all-purpose flour
  29      ounces        low-sodium chicken broth
   1      14 1/2 ounce  peeled tomatoes
     1/2  cup           white wine
     1/2                green bell pepper *
     1/2  small         sweet potato **
     1/2  pound         whitefish fillets ***
     3/4  cup           frozen corn kernels
   1 1/2  teaspoons     lime juice
                        pepper to taste
                        chopped fresh cilantro

Preparation:

* seeded and chopped ** peeled and cut into 1/2-inch cubes *** cod or Pollock, cut into 2-inch chunks Sauté bacon in a large saucepan over medium-high heat until crisp. Stir in onions, garlic, cumin and pepper flakes. Sauté 5 minutes, or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly, then gradually whisk in chicken broth. Stir in tomatoes, wine, bell pepper and sweet potato. Bring to a boil, reduce heat and simmer 10 minutes, or until sweet potatoes are soft. Add whitefish and corn; simmer 2 to 3 minutes, or until whitefish flakes with a fork. Season with lime juice and pepper. Spoon into soup bowls and garnish with cilantro.