Recipe - Mild Fish Chowder

2 cn Chicken broth; 10 Three fourths oz
2 cn Water
3 cup Cubed potatoes
2 tablespoon Rice
One half cup Carrot; cut or sliced up
1 teaspoon Dillweed
1 tablespoon Margarine
1 cup Leek; cut or sliced up
2 Green onion; cut or sliced up
1 tablespoon Flour
1 cup Corn; frozen
1/3 pound Mild white fish such as
turbot

In a large pot, combine chicken broth, water, potatoes, rice, carrots, and
dillweed. In a skillet, melt margarine. Saute leeks and green onions until
soft. Mix in flour until smooth and remove from heat. Add leekfour mixture
to soup. Simmer soup until potatoes are fully cooked (about 20 minutes).
Stir in corn and fish. Cook 5 minutes more or until fish is fully cooked.

NOTES : Makes 7 one cup servings

Recipe by: Eaters Choice/tpogue@idsonline.com

Posted to recipeludigest Volume 01 Number 345 by Terry Pogue
tpogue@idsonline.com on Dec 6, 1997