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Cape Cod Corn and Fish Chowder
2 tb Safflower oil
1 c Onion, chopped
4 c Potatoes, peeled and diced
1/2 To 1 tsp. basil
1 ts Salt
1/4 ts Pepper
1 lb Frozen haddock fillets
10 oz Kernel corn, frozen or canned
12 oz Can evaporated skim milk
Heat oil in a medium-sized soup pot and saute onion until limp but not
browned. Add potatoes, basil, salt, pepper and 2 cups water. Bring
to a boil, reduce heat and simmer for 15 minutes. Add fish, corn and
milk and simmer until fish is flaky, about 10 to 15 minutes.
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