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

 * 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.