This thick and chunky fish soup measures up to the finest chowders anywhere. If you prefer halibut or haddock, substitute either for the cod.
- Yield: 6 Servings
- Preparation Time: 25 Minutes
- Cooking Time: 3 Hours
- 2 medium potatoes, chopped (2 cups)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 (10¾-ounce) can condensed cream of celery soup
- 1 (10-ounce) package frozen baby lima beans or 2 cups loose-pack frozen baby lima beans
- 1½ cups chicken broth
- 1/3 cup dry white wine or chicken broth
- 1 tsp lemon-pepper seasoning
- 1 pound fresh or frozen cod or other whitefish fillets
- 1 (14½-ounce) can stewed tomatoes, undrained
- 1/3 cup nonfat dry milk powder
How to Make It
- In a 3½ or 4 quart slow cooker, combine potatoes, onion, garlic, soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3½ hours.
- Meanwhile, thaw fish, if frozen. Rinse fish; pat dry with paper towels. 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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.