1/2 stick butter
1 c. thinly sliced onion
1 c. cubed raw potato
1 c. water
2 tsp. salt, divided
1/8 tsp. pepper
1 (1 lb.) pkg. frozen haddock, cut into 1" cubes
3 c. milk
1/2 tsp. Rosemary leaves
1/4 tsp. leaf thyme
1 c. light cream
2 tbsp. flour

Melt butter; 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.