creamy fish chowder

                        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