Sprinkle the swordfish lightly with the salt (if desired) and pepper. Place the swordfish on the rack of a stovetop smoker into which wood chips have been placed, and, following the manufacturer's instructions, smoke the fish for about 12 minutes.

Remove the fish from the smoker, and place it on a cutting board. Remove any skin from the fish, and cut the fish into 1/3-inch dice. Put the fish aside.

Briefly heat the olive oil in a Dutch oven or a 3-quart or 4-quart saucepan. Add the Canadian bacon and onion, and sauté the ingredients over low heat for 15 minutes or until the onion begins to turn golden.

Add the broth, and bring the mixture to a boil. Reduce the heat, and simmer the ingredients for 5 minutes.

Add the potatoes, bring the mixture back to a boil, then reduce the heat, and simmer the ingredients for 8 minutes.

Add the red bell pepper, corn, and the reserved fish, bring the mixture to a boil, reduce the heat, and simmer the ingredients 3 minutes longer.

Season the soup with the ground pepper, and serve it piping hot, garnished with the cilantro or parsley.