Ingredients

• 2  medium potatoes, chopped (2 cups)
• 1  cup chopped onion
• 2  cloves garlic, minced
• 1  10 3/4-ounce can condensed cream of celery soup
• 1  10-ounce package frozen whole kernel corn
• 1  10-ounce package frozen baby lima beans or 2 cups loose-pack frozen baby lima beans
• 1-1/2  cups chicken broth
• 1/3  cup dry white wine or chicken broth
• 1  teaspoon lemon-pepper seasoning
• 1  pound fresh or frozen cod or other whitefish fillets
• 1  14-1/2-ounce can stewed tomatoes, undrained
• 1/3  cup nonfat dry milk powder

Directions

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.