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

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 medium baking potatoes, peeled and cut into 1/2‐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

Preparation

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.

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Source: How to Cook Everything