Stick To Your Ribs Fish Chowder |
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Prep Time: 0 Minutes Cook Time: 420 Minutes |
Ready In: 420 Minutes Servings: 6 |
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What can I say.....Rib stickin', finger lickin'....Good! Served with a loaf of fresh from the oven bread and lots of butter....OOOOOhhhhh! Ingredients:
2 large potatoes, chopped |
1 cup chopped onion |
2 cloves garlic, minced |
1 can cream of celery soup |
1 10 oz. pkg. frozen whole kernel corn |
1 10 oz. pkg. 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. fresh cod or other whitefish fillets |
1 14.5 oz. can stewed tomatoes, undrained |
1/3 cup nonfat dry milk powder |
Directions:
1. In a 3 1/2 or 4-qt. crock pot, combine potatoes, onion, garlic, soup, corn, lima beans, broth, wine and lemon pepper seasoning.
2. Cover and cook on Low heat setting for 5-6 hours. On HIGH heat setting for 3 hours.
3. Mean while, rinse fish and pat dry with paper towels. Place fish in crock pot. If using LOW heat setting, turn to HIGH heat setting, Cover and cook for 1 hour more.
4. Add undrained stewed tomatoes and powdered milk to cooker, stirring gently to break up the fish. Heat through. Serve hot.
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