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2 tbsp. instant chicken bouillon*
1 bay leaf
1 c. diced carrot
1 c. peeled, diced potato
1 c. diced celery
1/2 c. chopped onions
1/4 tsp. dried oregano, crushed
1 lb. skinless fish fillets
1/4 c. butter
1/2 c. flour
2 c. milk
Fresh snipped parsley
*Use Watkins chicken soup base for a better chowder. In large saucepan, combine 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 boil, reduce heat. Cover and simmer 10 minutes or until vegetables are just tender. Add fish and cook 5 minutes more or until fish is done. Meanwhile, in medium saucepan, melt butter over medium heat. Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper until blended. Add milk all at once and stir until bubbly, slowly add thickened mixture to fish, stirring constantly. Remove bay leaf. Garnish with fresh parsley.
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