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Hearty Confetti Fish Chowder

2 medium potatoes peeled and cut into 1/4 inch cubes
2 medium carrots peeled and thinly sliced
1 stalk celery thinly sliced
1 small leek trimmed and thinly sliced
2 cloves garlic minced
3 cups water
1/2 cup dry white wine
2 tablespoons imitation bacon bits
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground thyme
1 teaspoon worcestershire sauce
1/4-1/2 teaspoon hot sauce
1/3 cup dry nonfat milk powder
1/4 cup all purpose flour
1/2 cup water
3/4 pound firm white fish cut into 1/2 inch cubes
1 2 ounce jar chopped pimientos drained


Combine potatoes, carrots, celery, leek, garlic, water, wine, imitation bacon bits, salt, pepper, thyme, worcestershire sauce and hot sauce in a 3 1/2 quart slow cooker on low 7-8 hours or until potatoes are tender. Turn control to High. In a small bowl, combine dry milk powder and flour. Gradually whisk in water; stir into mixture in slow cooker. Add fish and pimientos. Cover and cook on HIGH 15-20 minutes or until fish flakes easily with a fork and chowder is slightly thickened. Ladle into soup bowls. Makes 6-8 servings.

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