Recipe: Babe's Creamy Fish Chowder
SoupsBabe'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
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
MsgID: 3125601
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter B Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter B Recipes (18)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (18)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Soups
Soups
- Max & Erma's Chicken Tortilla Soup (repost)
- Hearty Cabbage-Sauerkraut Soup (using short ribs, beets, and tomato) (1966)
- South of the Border Chicken Soup (Veg-All, 1992)
- Cold Potato-Barley Buttermilk Soup
- Mexican Chicken and Garbanzo Bean Soup
- Mushroom Short Rib Soup
- Stuffed Pepper Soup
- Cream of Kohlrabi and Potato Soup (blender or food processor)
- Tomato Lentil Soup with Prosciutto
- Texas Shrimp Soup (1949)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute