Lower-fat Clam or Fish Chowder

== Description ==
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 alexanderjamesmom@gmail.com
* Time: 40 minutes
* Makes 4 servings
== Ingredients ==
* 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
== Directions ==
# 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.
Category:Cathy's Recipes
Category:Chicken stock and broth Recipes
Category:Chowder Recipes
Category:Clam Recipes
Category:Cod Recipes
Category:Corn Recipes
Category:Fish stock and broth Recipes
Category:Low-fat Recipes
Category:Low-fat milk Recipes
Category:Potato Recipes