Name: Babe's Creamy Fish Chowder
Ingredients: 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

The contented person experiences the sufficiency of God’s provision for his needs and the sufficiency of God’s grace for his circumstances. He believes God will indeed meet all his material needs and that He will work in all his circumstances for his good. That is why Paul could say, “Godliness with contentment is great gain.” The godly person has found what the greedy or envious or discontented person always searches for but never finds. He has found satisfaction and rest in his soul.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy		Seafoods, Chowders	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Carriej999@AOL.com 5/98
Recipe by: The Strictly Fish Cookbook by Babe and Charlie Winkleman
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 17,
1998

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