Mild Fish Chowder

Course : Fish
Serves: 3
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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 medium green onion -- sliced
1 tablespoon flour
1 cup corn -- frozen
1/3 pound mild white fish such as turbot

Preparation / Directions:

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.

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