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 ½ cups 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
- 1 Reynolds® Slow Cooker Liner
Reasons You'll Love It
Cooking Tips
- Gently simmer the chowder to avoid overcooking the fish, which can become tough.
- Add herbs like thyme or parsley at the end to keep their flavor bright and fresh.
Step 1
Lin your slow cooker with a Reynolds® Slow Cooker Liner—just open it up and fit it snugly along the bottom and sides, then fold the edges over the rim. Next, toss in the potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning. Cover everything and let it cook on low for about 6 to 7 hours, or if you’re short on time, go for high heat for 3 to 3 ½ hours.
Step 2
While that’s cooking, if your fish is frozen, thaw it out. Give it a quick rinse and pat it dry with paper towels. When the first part is done, gently place the fish on top of the veggies and beans in the slow cooker. If you were cooking on low, switch the setting to high now. Cover and cook for another hour.
Step 3
Once the fish is cooked, stir in the undrained tomatoes and the nonfat dry milk powder, breaking up the fish gently as you mix. When you’re ready to serve, carefully lift the lid to let the steam out. Scoop out the chowder right from the liner using a wooden or plastic spoon—avoid moving the liner itself. After everything is done, let the slow cooker cool completely before removing and tossing the liner.
