Babe's Creamy Fish Chowder
Ingredients:
- 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
Preparation:
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 6Source:
Submitted by: Recipe Group Member
Date:
