Hearty Fish Chowder

• 1/2 c. sliced leek or green onion
• 1/4 c. butter or margarine
• 2 bottles (8 oz. each) clam juice
• 3 c. water
• 1 lb. potatoes, pared and cubed
• 1/2 lb. carrots, pared and sliced
• 1/2 lb. chopped and seeded cucumbers
• 1/4 c. all-purpose flour
• 1/2 c. water
• 2 c. milk or half and half
• 2 lb. fresh or frozen, thawed cod fillets, cut into 2-inch pieces
• 1 pkg. (10 oz.) frozen peas
• 1/4 tsp. dried dill weed
• 1 1/2 tsp. salt
• 1/4 tsp. white pepper

1. Saute leek in butter in large saucepan until tender, about 5 minutes.
2. Stir in clam juice, 3 cups water, potatoes, carrots and cucumber; heat to boiling.
3. Reduce heat and simmer, covered, until vegetables are almost tender, about 15 minutes.
4. Mix flour and 1/2 cup water, stir into soup.
5. Heat to boiling; boil stirring 3 minutes.
6. Stir in remaining ingredients; heat to boiling.
7. Reduce heat and simmer until fish is tender, about 5 minutes.

green onion, butter, bottles, water, potatoes, carrots, cucumbers, allpurpose, water, milk, frozen peas, dill weed, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320529 (may not work)