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Babe's Creamy Fish Chowder

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Chowders Fish/seafoo


  • 2 tb Instant chicken bouillon granules
  • 1 Bay leaf
  • 1 c Diced carrot
  • 1 c Peeled; diced potato
  • 1 c Diced celery
  • 1/2 c Chopped onion
  • 1/4 ts Dried oregano; crushed
  • 1 lb Northern-pike fillets or other skinless fish fillets
  • 1/4 c Butter or margarine
  • 1/4 c All-purpose flour; (to 1/3)
  • 2 c Milk
  • Fresh snipped parsley


1. 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.
2. 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.
3. 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.
Published in Midwest Living 6/1990
Submitted by 5/98
Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman
Posted to MC-Recipe Digest by Carriej999 <> on May 17, 1998