|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Milk||3 Cup (48 tbs)|
|Light cream||1 Cup (16 tbs)|
Melt butter in a large saucepan. Add onion, carrots, potatoes, water, and salt and pepper. Cover and simmer until carrot and potato are tender. Add fish, milk, rosemary, and thyme; cover. Simmer until fish is done. Blend together flour and cream, and stir into chowder to thicken it slightly.