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Hearty Fish Chowder
Ingredients
- 2 medium potatoes, chopped (2 cups)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 10 3/4ounce 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 1/2ounce 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
(Hearty Fish Chowder)
- Servings Per Recipe 6,
- cal. (kcal) 317,
- Fat, total (g) 4,
- chol. (mg) 40,
- sat. fat (g) 1,
- carb. (g) 45,
- fiber (g) 6,
- pro. (g) 24,
- sodium (mg) 1034,
- Percent Daily Values are based on a 2,000 calorie diet
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