Mild fish chowder

3 Servings

Ingredients

Quantity Ingredient
2 cans Chicken broth; 10 3/4 oz
2 cans Water
3 cups Cubed potatoes
2 tablespoons Rice
½ cup Carrot; sliced
1 teaspoon Dillweed
1 tablespoon Margarine
1 cup Leek; sliced
2 Green onion; sliced
1 tablespoon Flour
1 cup Corn; frozen
⅓ pounds Mild white fish such as turbot

Directions

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.

NOTES : Makes 7 one cup servings Recipe by: Eaters Choice/tpogue@...

Posted to recipelu-digest Volume 01 Number 345 by Terry Pogue <tpogue@...> on Dec 6, 1997

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