4 small white potatoes, peeled and cubed (you can also use sweet potatoes)
1 large sweet onion, chopped
1 can creamed corn
1 can corn
1 can evaporated milk
1 cup whipping cream or half and half
2T butter 1T salt
1 cup white fish fillets (we like bass, perch, or crappie, but you can use haddock or cod)
Melt the butter and saute the onions in stock pot.
Add potatoes and enough water to cover, cook about 10 minutes.
Add all the other ingredients and simmer. Add the fish, and continue to simmer at least until fish is white/opaque all the way through. Add black pepper if desired.