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Hearty Fish Chowder

Makes: 6 servings
Prep 25 mins Cook 1 hr Cook 6 hrs to 7 hrs  (low) or 3 to 3-1/2 hours (high)
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 (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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