Title: Mild Fish Chowder
Categories: Fish, Fish and se, Soups & ste
Yield: 3 Servings

2 cn Chicken broth; 10 3/4 oz
2 cn Water
3 c Cubed potatoes
2 tb Rice
1/2 c Carrot; sliced
1 ts Dillweed
1 tb Margarine
1 c Leek; sliced
2 Green onion; sliced
1 tb Flour
1 c Corn; frozen
1/3 lb 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 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@idsonline.com

Posted to recipelu-digest Volume 01 Number 345 by Terry Pogue
on Dec 6, 1997