Mild Fish Chowder

Recipe Ingredients

2		Chicken broth - 10 3/4 oz
2		Water
3 cups	711ml	Cubed potatoes
2 tablespoons	30ml	Rice
1/2 cup	55g / 1.9oz	Carrot - sliced
1 teaspoon	5ml	Dillweed
1 tablespoon	15ml	Margarine
1 cup	237ml	Leek - sliced
2		Green onion - sliced
1 tablespoon	15ml	Flour
1 cup	62g / 2.2oz	Corn - frozen
1/3 lb	151g / 5.3oz	Mild white fish such as turbot

Recipe Instructions

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 leek-four 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.

Source:
Joyce Goldstein

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