This year is the year of the slow cooker for our household. With a busy household, coming home to a hot, ready meal is a joy. This fish stew was a hit, and I will be using this recipe again. I love the fact that it is filled with a variety of vegetables.
The adults in the house enjoyed a splash of hot sauce in the chowder while the kiddo enjoyed hers with a slice of buttered bread.
3 medium potatoes, peeled and diced
1 cup chopped onion
2 cloves garlic, minced
1 can condensed cream of celery soup
10 ounce package frozen whole kernel corn (I used a mid of corn/carrots/green beans)
10-ounce package frozen baby lima beans
1 1/2 cups chicken broth
1 teaspoon lemon-pepper seasoning
1 pound fresh or frozen whitefish fillets, cut into 1 inch squares (I used tilapia)
14-1/2-ounce can stewed tomatoes, undrained
1/3 cup nonfat dry milk powder
Combine all ingredients in a slow cooker and cook on a low heat setting for about 8 hours or on a high setting for about 5 hours. You may need to adjust your times if you put everything in frozen. I let my vegetables and fish defrost a bit in the kitchen sink before cooking. Enjoy!