Hearty Fish Chowder - cooking recipe

Ingredients

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

Preparation

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