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Hearty Fish Chowder

2 medium potatoes, finely chopped (2 cups)
1 cup chopped onions
3 cloves garlic minced
1 can condensed cream of celery soup
1 (10 oz.) box frozen whole kernel corn
1 (10 oz. box) frozen baby lima beans
1 1/2 cups chicken broth
1/3 cup dry white wine or chicken broth
1 tsp. lemon-pepper seasoning
1 lb. of any whitefish fillets
1 can stewed tomatoes, undrained
1/3 cup nonfat dry milk powder

In a 4 quart slow cooker, combine the first 9 ingredients.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
Place fish, in one piece on the mixture in the cooker.
If using low-heat setting, turn to high-setting and cook for 1 more hour.
Add undrained tomatoes and dry milk powder to the cooker, stirring gently to break up the fish.
Serves 6.

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