Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          chicken broth -- 10 3/4 oz
   2      cans          water
   3      cups          cubed potatoes
   2      tablespoons   rice
     1/2  cup           carrot -- sliced
   1      teaspoon      dillweed
   1      tablespoon    margarine
   1      cup           leek -- sliced
   2                    green onion -- sliced
   1      tablespoon    flour
   1      cup           corn -- frozen
     1/3  pound         mild white fish such as turbot

Preparation:

In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dillweed. In a skillet, melt margarine. Sauté 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.