Babe's Creamy Fish Chowder

2 tbsp 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 tsp dried oregano; crushed
1 lb northern-pike fillets or other skinless fish fillets
1/4 cup butter or margarine
1/4 to 1/3 cup all-purpose flour
2 cups milk
fresh snipped parsley

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.

Makes 4 to 6 servings
Source: Midwest Living 6/1990