Ultimate Savory Fish Chowder Recipe - A Delicious Seafood Delight

Ingredients

• Chopped 2 medium potatoes
• 1 cup onion, chopped
• Minced 2 cloves of garlic
• 1 can (10.75 ounces) of condensed cream of celery soup
• 1 package (10 ounces) of frozen whole kernel corn
• 1 package (10 ounces) of frozen baby lima beans
• 1 ½ cups of chicken broth
• ⅓ cup of dry white wine or chicken broth
• 1 teaspoon of lemon-pepper seasoning
• 1 pound of fresh or frozen cod or another whitefish fillet
• 1 can (14.5 ounces) of undrained stewed tomatoes
• ⅓ cup of nonfat dry milk powder
• 1 Reynolds® Slow Cooker Liner

Step 1

Prepare your slow cooker by lining it with a Reynolds® Slow Cooker Liner, ensuring a perfect fit by snugly wrapping it around the bowl's bottom and sides before folding the top over the rim with care.

Step 2

In a culinary dance of flavors, mix together potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and zesty lemon-pepper seasoning to create a delectable concoction.

Step 3

Let the ingredients simmer and meld together harmoniously on low for 6-7 hours or opt for a quicker high-heat setting for 3-3 1/2 hours.

Step 4

As the savory magic unfolds, take your fish out to thaw if frozen, then rinse and pat it dry gently with paper towels.

Step 5

Gently place the fish atop the vegetable medley in the slow cooker, adjusting the heat to high if initially set to low. Cover and let it cook for an additional hour before introducing undrained tomatoes and nonfat dry milk powder into the mix, stirring carefully to blend the flavors.

Step 6

To savor this culinary masterpiece, release the steam by cautiously lifting the lid and serve directly from the slow cooker liner using wooden or plastic utensils. Remember not to lift or move the liner with food inside. Once you've enjoyed your meal, allow the slow cooker to cool completely before discarding the liner, completing your kitchen adventure.