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| | Creamy Fish Chowder
Servings:
4-6 persons
Time to make:
Not Available
Calories per Servings:
Not Available
INGREDIENTS:
- 1/2 cup chopped onion
- 1/4 cup butter or margarine
- 1/4 cup all purpose flour
- 1/4 tsp dried oregano, crushed
- 1 cup diced carrot
- 1 cup peeled, diced potato
- 1 cup diced celery
- 2 cup milk
- 2 tb instant chicken bouillon granules
- 1 lb northern pike fillets or other skin, less fish fille
- 1 bay leaf
- 1 fresh snipped parsley
STEP BY STEP:
- 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.
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