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Fish Chowder

1/2 stick margarine
1 cup thinly sliced onion
1 cup cubed raw potato
1 cup water
2 tsp. salt, divided
1/8 tsp. pepper
1 (1 lb.) package frozen Haddock, cut into 1" cubes
3 cups milk
1/2 tsp. Rosemary leaves
1/4 tsp. leaf thyme
1 cup light cream
2 Tbsp. flour

Melt margarine; add onion, potato, carrot, water, 1 teaspoon salt and pepper. Cover and simmer until carrot is almost done (about 15 minutes). Add fish, milk, herbs and remaining teaspoon salt. Heat to simmering and cook until fish flakes easily. Blend together light cream with flour. Add to chowder and heat thoroughly. Yield: 8 to 10 servings.


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