Delicious Fish Chowder Featuring Reynolds Wrap®

Ingredients 0/11

Step 1

Lin your slow cooker with a slow cooker liner—this makes cleanup so much easier. Once the liner is in place, add the potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning. Give everything a good stir to combine.

Step 2

Cover the slow cooker and let it cook on low for about 6 to 7 hours, or on high for 3 to 3 ½ hours. While that’s going, if your fish is frozen, go ahead and thaw it out, then rinse and pat it dry.

Step 3

When the veggies are tender, place the fish right on top of the mixture in the slow cooker. If you were cooking on low, switch it to high now. Cover and cook for another hour, until the fish is cooked through.

Step 4

Finally, stir in the undrained tomatoes and the dry milk powder, gently breaking up the fish as you mix. Let the chowder sit for a few minutes to let the flavors meld. Serve it straight from the liner using a wooden or plastic spoon—just don’t try to lift the liner out with the food inside. Afterward, let the slow cooker cool completely before removing and discarding the liner.