Instructions: In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dillweed. In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in flour until smooth and remove from heat. Add leek-four mixture to soup. Simmer soup until potatoes are fully cooked (about 20 minutes).

Stir in corn and fish. Cook 5 minutes more or until fish is fully cooked.

NOTES : Makes 7 one cup servings

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