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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 email@example.com
- Time: 40 minutes
- Makes 4 servings
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 medium baking potatoes, peeled and cut into ½-inch cubes
- 4 cups fish or chicken stock, preferably warmed
- 24 hard-shell clams, shucked and with their juice; or about 1 pint undrained shucked clams, cut up if very large; or about 2 cups diced or cut-up fresh delicate white fish, such as cod
- 2 cups corn kernels, preferably fresh
- 1 cup low-fat milk
- salt and freshly ground black pepper to taste
- minced fresh parsley leaves for garnish
- Place the oil in a large, deep saucepan or casserole and turn the heat to medium.
- A minute later, add the onion and potatoes.
- Cook, stirring occasionally, until the onion is soft and the potato lightly browned, about 10 minutes.
- 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).
- Add the clams or fish chunks and corn and cook about 5 minutes.
- Add the milk, then salt and plenty of pepper.
- Garnish and serve.