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Crockpot Fish Chowder

  • 7minutes

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Source: busycooks.about.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 celery stalks, chopped

  2. 1 green bell pepper, chopped

  3. 1 onion, chopped

  4. 3 cloves garlic, minced

  5. 2 (14 oz.) cans diced tomatoes, undrained

  6. 2 cups eight vegetable juice (V8)

  7. 1 cup vegetable broth or fish stock

  8. 1 Tbsp. Worcestershire sauce

  9. 1/2 tsp. salt

  10. 1/4 tsp. crushed red pepper flakes

  11. 1 lb. firm fish steaks (haddock, swordfish, halibut, salmon), cut into 1" pieces

  12. 1/2 cup uncooked instant rice

  13. 1/4 cup chopped fresh parsley

  14. 1 tsp. grated lemon peel

  15. 2 Tbsp. grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Mix all ingredients except fish, rice, parsley, lemon peel and Parmesan cheese in a 3-5 quart slow cooker. Cover crockpot and cook on low for 6-7 hours (high setting 3-4 hours) until vegetables are tender. Stir in fish and rice. Cover crockpot and cook on high setting for 30-45 minutes until fish flakes easily when tested with a fork. Meanwhile, in small bowl combine parsley, lemon peel, and cheese and mix to blend. Serve this topping with stew. Serves 8

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