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Hearty Fish Chowder

Rated :  Not yet rated
Prep: 25 minutes
Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high), plus 1 hour on high
 
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Hearty Fish Chowder

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.

Nutrition Facts

  • Calories 317,
  • Total Fat (g) 4,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 40,
  • Sodium (mg) 1034,
  • Carbohydrate (g) 45,
  • Fiber (g) 6,
  • Protein (g) 24,
  • Percent Daily Values are based on a 2,000 calorie diet

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