Mild Fish Chowder

• 2 cans chicken broth nonfat
• 2 cans water
• 3 cups potatoes cubed
• 2 tablespoons rice long grain
• 1/2 cup carrots sliced
• 1 teaspoon dill weed
• 1 tablespoon margarine
• 1 cup leeks sliced
• 2 each onions green, sliced
• 1 tablespoon flour, all-purpose
• 1 cup corn frozen
• 13 pound fish fillets mild, such as turbot
• 1/2 can tuna fish in water

1. In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill weed.
2. In a skillet, melt margarine.
3. Saute leeks and green onions until soft.
4. Mix in flour until smooth and remove from heat.
5. Add leek-flour mixture to soup.
6. Simmer soup until potatoes are fully cooked (about 20 minutes)
7. Stir in corn, fish, tuna, and tuna liquid.
8. Cook 5 minutes more or until fish is fully cooked.

chicken broth nonfat, water, potatoes, rice, carrots, dill weed, margarine, leeks, onions green, flour, corn frozen, turbot, tuna fish

Taken from recipeland.com/recipe/v/mild-fish-chowder-14070 (may not work)