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| Babe's Creamy Fish Chowder Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
2 tablespoon 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 teaspoon dried oregano; crushed
1 lb northern-pike fillets or other skin; less fish fillets
1/4 cup butter or margarine
1/4 cup all-purpose flour; (to 1/3)
2 cup milk
1 fresh snipped parsley
Cooking Directions:
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
seafood
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