Babe's creamy fish chowder

Yield: 4 Servings

Measure Ingredient
2 tablespoons Instant chicken bouillon granules
1 Bay leaf
1 cup Diced carrot
1 cup Peeled; diced potato
1 cup Diced celery
½ cup Chopped onion
¼ teaspoon Dried oregano; crushed
1 pounds Northern-pike fillets or other skinless fish fillets
¼ cup Butter or margarine
¼ cup All-purpose flour; (to 1/3)
2 cups Milk
Fresh snipped parsley

1. In a large saucepan, combine the bouillon and bay leaf with 1 quart water. Add carrot, potato, celery, onion, ¼ teaspoon salt, ¼ teaspoon pepper, and oregano. Bring to boiling; reduce heat. Cover and simmer 10 minutes or till the vegetables are just tender. Add fish, and cook 5 minutes more or till fish is done.

2. Meanwhile, in a medium saucepan, melt butter or margarine over medium heat. Stir in the flour, ½ teaspoon salt, and ⅛ teaspoon pepper till blended. Add milk all at once, and stir till bubbly; remove from heat.

3. Slowly add the thickened mixture to the fish, stirring constantly. To serve, remove bay leaf. Garnish bowls with fresh parsley.

Makes 4 to 6 servings.

Published in Midwest Living 6/1990 Submitted by Carriej999@... 5/98 Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on May 17, 1998

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