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