Instructions: In a 3-quart saucepan, combine the stock, carrots, onions, corn, rice, curry powder, thyme and pepper. Bring to a boil over medium-high heat.

Cover, reduce heat to medium and simmer for 10 minutes, or until the carrots are tender. Stir in the flounder. Cook for 3 minutes, or until the flounder is cooked through (white and firm at the center). Do not overcook.

Serving Ideas : Serve with fresh breadsticks or crusty sourdough bread.

NOTES : For variety, replace the flounder with chopped cooked chicken, flaked crab or peeled, deveined and chopped shrimp.

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