Babes Creamy Fish Chowder

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Babes Creamy Fish Chowder Ingredients

2 tb Instant chicken bouillon	1/4 ts Dried oregano; crushed
1 Bay leaf	1 lb Northern-pike fillets or
1 c Diced carrot	1/4 c Butter or margarine
1 c Peeled; diced potato	1/4 c All-purpose flour; (to 1/3)
1 c Diced celery	2 c Milk
1/2 c Chopped onion	Fresh snipped parsley

Instructions for Babes Creamy Fish Chowder

1. In a large saucepan, combine the bouillon and bay leaf with 1 quart water. Add carrot, potato, celery, onion, 1/4 teaspoon salt, 1/4 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, 1/2 teaspoon salt, and 1/8 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@AOL.com 5/98 Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman Posted to MC-Recipe Digest by Carriej999 on May 17, 1998

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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