Recipe - Babes Creamy Fish Chowder

2 tablespoon Instant chicken bouillon
granules
1 Bay leaf
1 cup Diced carrot
1 cup Peeled; minced potato
1 cup Diced celery
One half cup Chopped onion
One fourth teaspoon Dried oregano; crushed
1 pound Northernpike fillets or
other skinless fish fillets
One fourth cup Butter or margarine
One fourth cup Allpurpose flour; (to 1/3)
2 cup Milk
Fresh snipped parsley

1. In a large saucepan, combine the bouillon and bay leaf with 1 quart
water. Add carrot, potato, celery, onion, One fourth teaspoon salt, One fourth 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, One half 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 MCRecipe Digest by Carriej999 Carriej999@aol.com on May 17,
1998