Mild Fish Chowder

2 cans nonfat chicken broth

2 cans water

3 cups potato -- cubed

2 tablespoons rice -- long grain

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 fish filet (mild) -- such as turbot

1/2 can tuna in water

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