|Butter||1⁄4 Cup (4 tbs)|
|Thinly sliced onion||1 Cup (16 tbs)|
|Cubed potato||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Frozen haddock||1 Pound|
|Milk||3 Cup (48 tbs)|
|Rosemary leaf||1⁄2 Teaspoon|
|Thyme leaf||1⁄4 Teaspoon|
|Light cream||1 Cup (16 tbs)|
Melt butter; add onion, potato, carrot, 1 cup water, 1 teaspoon salt and pepper.
Cover; simmer for about 15 minutes or until carrot is almost tender.
Thaw haddock; cut into 1-inch cubes.
Add haddock, milk, herbs and remaining salt; heat to simmering.
Cook until haddock flakes easily.
Blend cream and flour together; add to chowder, heating thoroughly.