Hearty Fish Chowder
Recipe from Better Homes and Gardens

Thick and chunky, this fish soup recipe measures up to the finest chowders anywhere. If you prefer halibut or haddock, substitute either for the cod.


Hearty Fish Chowder

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Ingredients
  • 2  medium
    potatoes, chopped (2 cups)
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  • 1  cup
    chopped onion
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  • 2  cloves
    garlic, minced
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  • 1  10 3/4-ounce can
    condensed cream of celery soup
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  • 1  10-ounce package
    frozen whole kernel corn
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  • 1  10-ounce package
    frozen baby lima beans or 2 cups loose-pack frozen baby lima beans
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  • 1-1/2  cups
    chicken broth
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  • 1/3  cup
    dry white wine or chicken broth
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  • 1  teaspoon
    lemon-pepper seasoning
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  • 1  pound
    fresh or frozen cod or other whitefish fillets
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  • 1  14-1/2-ounce can
    stewed tomatoes, undrained
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  • 1/3  cup
    nonfat dry milk powder
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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 information
Calories 317, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 1034 mg, Carbohydrate 45 g, Fiber 6 g, Protein 24 g. Percent Daily Values are based on a 2,000 calorie diet
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