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Ingredients
| white potatoes: 2 whole potatoes |
| onions (chopped): 1 cup |
| garlic: 2 cloves |
| soup - cream of celery: 10.75 oz |
| frozen sweet yellow corn kernels: 10 oz |
| baby lima beans: 10 oz |
| chicken broth: 1 1/2 cups |
| white wine: 1/3 cup |
| lemon pepper seasoning: 1 tsp |
| atlantic cod: 1 lb |
| canned stewed tomatoes: 14.5 oz |
| nonfat milk: 1/3 cup |
Hearty Fish Chowder
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
360 min -
Servings
6 serving(s)
Tags
1. In a 3-1/2- or 4-quart slow cooker, combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more.
4. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Makes 6 servings.