In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, this will take from 5 to 10 minutes.
Add potato andchicken stock; cover and cook for 5 minutes or until potatoes are just tender.
Add milk and corn to the pot, along with salt and pepper; bring to a boil.
Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.
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Notes & Tips
Try not to use skim milk, for a richer soup you can add cream as well
