Ingredients

Instructions

  1. Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
  2. Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
  3. Add minced garlic.
  4. Pour in the stock and bring to a boil.
  5. Add the diced potatoes and let them cook in the boiling stock.
  6. Add milk and stir.
  7. Add fish.
  8. Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
  9. Drain and add the can of corn.
  10. Add flour to thicken, if desired.
  11. Add salt and pepper.
  12. Enjoy!