Hearty Fish Chowder from Reynolds Wrap®
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Hearty Fish Chowder from Reynolds Wrap®

1. Potatoes, chopped - 2 medium
2. Chopped onion - 1 cup
3. Garlic, minced - 2 cloves
4. Condensed cream of celery soup - 1 (10.75 ounce) can
5. Frozen whole kernel corn - 1 (10 ounce) package
6. Frozen baby lima beans - 1 (10 ounce) package
7. Chicken broth - 1 ½ cups
8. Dry white wine or chicken broth - ⅓ cup
9. Lemon-pepper seasoning - 1 teaspoon
10. Fresh or frozen cod or other whitefish fillets - 1 pound
11. Stewed tomatoes, undrained - 1 (14.5 ounce) can
12. Nonfat dry milk powder - ⅓ cup
13. Reynolds® Slow Cooker Liner - 1

How to cook deliciously - Hearty Fish Chowder from Reynolds Wrap®

1. Stage

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.

2. Stage

Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.

3. Stage

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

4. Stage

Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.

5. Stage

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.