Low-fat Fish Chowder

I like to prepare this recipe when I have the fish stock or shrimp stock on hand. Also, the kelp broth plays some role in this recipe to make it a healthier chowder. During summer, fresh corn is the best to add into this chowder. However, I use the frozen corn sold in Costco, and it is very convenient to me. Most of the ingredients in this recipe are easy to find. Enjoy a healthier version of fish chowder.

Ingredients:
1 8 oz. whitefish, such as cod, tilapia, bass, etc.
1 1/2 cups fish stock or chicken stock
1 cup low-fat milk or skim milk
1 cup corn
1 baking potato, peeled and cut into cubes
1 tbs olive oil
1/2 white onion, diced (about 1 cup)
Salt and black pepper to taste

Fresh chopped parsley to garnish

Directions:
In a medium deep sauté pan, heat oil and stir in onion and potato cubes. Cook and stir occasionally until the onion is soft and the potato cubes are nicely brown (about 7 to 10 minutes).

Add stock to the pan and bring to boil. Simmer for 15 minutes or until the potato cubes are tender.
Cut fish into cubes.

Add fish and corn and cook for an additional 5 minutes.

 Add milk and seasoning with salt and black pepper.

 Bring back to boil and serve.