Vegetable Fish Chowder

Serves 4 to 6

1 Tbsp Butter

1 Onion, chopped

1 Carrot, chopped

2 Potatoes, peeled and cubed

2 Cloves Garlic, minced

Salt and Pepper to taste

3 Tbsp Flour

4 Cups Chicken Stock

1 Cup Milk

1 Cup Frozen Corn

1 Pkg (400 g) Frozen Fish Fillets, thawed and cubed

2 Tbsp Fresh Parsley

~ In large saucepan, melt Butter; fry Onion, Carrot, Potatoes, Garlic, Salt and Pepper stirring occasionally until Onion is softened (about 5 minutes) Sprinkle with Flour, cook, stirring for about 1 minute.

~ Add Chicken Stock and bring to a boil. reduce heat, cover and simmer until Potatoes are tender (about 10 minutes) Add Milk, Corn and Fish; heat until steaming and Fish flakes easily (about 5 minutes) Add Parsley