{soups-salads-and-salad-dressings} Peppery Fish Chowder with Rice (slow cooker)

 

This is from the Betty Crocker website...

 

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Peppery Fish Chowder with Rice

 

PREP TIME 15 Min

TOTAL TIME 7 Hr 45 Min

SERVINGS 10

 

2 medium stalks celery, chopped (1 cup)

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

2 cloves garlic, finely chopped

2 cans (14 1/2 ounces each) diced tomatoes, undrained

1/2 cup uncooked instant rice

2 cups eight-vegetable juice

1 cup dry white wine or vegetable broth

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1 pound firm-fleshed fish steak, cut into 1-inch pieces

3 tablespoons chopped fresh parsley

1 Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.

2 Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.

3 Stir in fish and parsley.

4 Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

 

 ~@~@~@~@~@~
Rhonda in Missouri
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