A comforting and hearty soup combining fresh vegetables and tender fish in a creamy broth.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown; it should just melt.
Add the chopped onion, carrot, and potato to the saucepan and sauté until the onion is translucent.
Stir occasionally to prevent sticking.
Stir in the minced garlic, salt, and pepper, cooking for another minute.
Adding garlic later prevents it from burning.
Sprinkle the flour over the vegetables and stir well to coat.
This step helps thicken the soup later.
Gradually add the milk while stirring, then bring the mixture to a gentle simmer.
Stir continuously to avoid lumps.
Add the corn and fish fillets, cooking until the fish is opaque and flakes easily.
Break the fish into chunks with a spoon for even distribution.
Garnish with chopped parsley before serving.
Serve with crusty bread for a complete meal.
