Babe's Creamy Fish Chowder

  • 2 Tbsp Instant chicken bouillon-granules
  • 1 Bay leaf
  • 1 cup Diced carrot
  • 1 cup Peeled; diced potato
  • 1 cup Diced celery
  • 1/2 cup Chopped onion
  • 1/4 tsp Dried oregano; crushed
  • 1 lbs Northern-pike fillets or-other skinless fish fillets
  • 1/4 cup Butter or margarine
  • 1/4 cup All-purpose flour; (to 1/3)
  • 2 cup Milk
  • Fresh snipped parsley image placeholder

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.

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.

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

Servings: 4 to 6
Submitted by: Recipe Group Member
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