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CREAMYFI
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1990-09-15
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908b
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28 lines
creamy fish chowder
2 T. chicken bouillon
1 bay leaf
1 c. diced carrot
1 c. diced potato
1 c. diced celery
1/2 c. chopped onion
1/4 t. crushed oregano
1 lb. skinless fish fillets
1/4 c. butter
1/4 to 1/3 c. flour
2 c. milk
fresh parsleyCombine bouillon and bay leaf with 1 quart water. Add
VEGETABLES, 1/4 T. SALT, 1/4 T. PEPPER AND THE OREGANO. BRING TO
boiling and reduce. Cover and simmer 10 minutes until vegetables
are just tender. Add fish and cook 5 minutes until fish is done.
Melt butter, stir in flour, 1/2 t. salt, and 1/8 t. pepper. Add
milk all at once and stir until bubbly. Slowly add the thickened
mixture to the fish. Remove bay leaf. Garnish bowls with fresh
parsley. Makes 4 to 6 servings.
From: Donna Kummer
Date Entered: July 8, 1990