Description Edit

If you have accumulated chunks of assorted white-fleshed fish in your freezer, this is the place to use them.

  • Contributed by Catsrecipes Y-Group
  • Source: How to Cook Everything
  • Typed by: Susan
  • Time: 40 minutes
  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Place the oil in a large, deep saucepan or casserole and turn the heat to medium.
  2. A minute later, add the onion and potatoes.
  3. Cook, stirring occasionally, until the onion is soft and the potato lightly browned, about 10 minutes.
  4. Add the stock to the potatoes and onion and cook over medium-low heat until the potatoes are just tender, about 10 minutes (you may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding).
  5. Add the clams or fish chunks and corn and cook about 5 minutes.
  6. Add the milk, then salt and plenty of pepper.
  7. Garnish and serve.

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