Title: Babe's Creamy Fish Chowder
Categories: Seafoods, Chowders
Yield: 4 Servings

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

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