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Hearty Fish Chowder from Reynolds Wrap®
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Prep Time:
20 minutes
Cook Time:
360 minutes
Total Time:
380 minutes
Easy creamy chowder perfect for a busy day.
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
  • 1.5 cups chicken broth
  • 0.33333334326744 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
  • 0.33333334326744 cup nonfat dry milk powder
  • 1 Reynolds® Slow Cooker Liner
Instructions:
  • Prepare your slow cooker by lining it with a Reynolds® Slow Cooker Liner, making sure to snugly fit the liner against the bottom and sides of the bowl and pulling the top over the rim.
  • Mix together potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning for a delicious medley of flavors.
  • Simply let it simmer on low heat for 6 to 7 hours or on high heat for 3 to 3 1/2 hours.
  • Thaw the fish if frozen, then rinse and pat dry with paper towels.
  • Lay the fish on top of the mixture in the slow cooker. If on low heat, switch to high heat. Cook with the lid on for an additional hour. Mix in the undrained tomatoes and nonfat dry milk powder, gently stirring to break up the fish. Open the lid to let the steam out. Serve directly from the cooker's liner using a wooden or plastic utensil. Allow the slow cooker to cool completely before discarding the liner.

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