Description
This creamy, hearty chowder is a hassle-free meal for a busy day ahead.
Ingredients
- 2 medium potatoes, chopped
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10 ounce) package frozen whole kernel corn
- 1 (10 ounce) package frozen baby lima beans
- 1 ½ cups chicken broth
- ⅓ cup dry white wine or chicken broth
- 1 teaspoon lemon-pepper seasoning
- 1 pound fresh or frozen cod or other whitefish fillets
- 1 (14.5 ounce) can stewed tomatoes, undrained
- ⅓ cup nonfat dry milk powder
- 1 Reynolds® Slow Cooker Liner
Instructions
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- Combine potatoes
- onion
- garlic
- cream of celery soup
- corn
- lima beans
- broth
- white wine and lemon-pepper seasoning.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
- 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. Add undrained tomatoes and nonfat dry milk powder to cooker
- stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 6