You will need:

1 large kettle

1 pound of white fish: cod, torsk or pollock

1 small shallot

2 tbsp. melted butter (or margarine)

1 – 14 oz. can vegetable stock

4 medium diced potatoes, precooked for approx 5 minutes in the microwave

1 pint cream

1 – 11 oz. can white shoepeg corn (preferably) or sweet corn

Approximately 2 tbsp. corn starch

Salt to taste

Chopped parsley or chopped chives for garnish (optional)

To Make:

Sautee 1 small shallot in 2 tbsp. melted butter (or margarine) on very low heat till they’re just barely translucent

Add 1 lb. white fish, cut into small bite-sized pieces

Add 1 can vegetable stock and three cans of water

Bring to a boil. Boil until the fish is cooked.

Add 4 microwaved medium diced potatoes and simmer until the potatoes are completely cooked.

Add one can white shoepeg (preferably) or sweet corn with liquid

Mix the cornstarch with cold water (hot water will not work) and add to soup.

Bring the soup back to a simmer. (do not boil!) Take pan off the burner.

Add 1 pint cream

Salt to taste.

Garnish with chopped parsley or chopped chives (opt)

Eat and enjoy!

A 'nuther grate experiment from John's kitchen!

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