2 tbsp. safflower oil
1 c. onion, chopped
4 c. potatoes, peeled and diced
1/2 to 1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1 lb. frozen haddock fillets
10 oz. kernel corn, frozen or canned
12 oz. can evaporated skim milk

Heat oil in a medium-sized soup pot and saute onion until limp but not browned. Add potatoes, basil, salt, pepper and 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Add fish, corn and milk and simmer until fish is flaky, about 10 to 15 minutes.