brunswick fish chowder
(2 ratings)
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I originally got this recipe from my daughter in law Kimmie, and have made it many times. Use frozen chunks of fish, really use them in big chunks and frozen. It is savory, and creamy and reall satisfying.
(2 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
6 Hr
method
Slow Cooker Crock Pot
Ingredients For brunswick fish chowder
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1 lbfrozen cod, haddock or whiting
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2 smpotatoes finely chopped
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1 conion, chopped
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1/4 ceach chopped celery and carrot
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2 clovegarlic, smashed and minced
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10 3/4 ozcan cream mushroom soup
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10 ozpackage frozen corn
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10 ozpackage frozen limas
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1 tsplemon pepper seasoning
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1 lgbay leaf
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1 tspparsley
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1 tsprosemary
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1 1/2 cchicken broth
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1/3 cwhite wine, not cooking wine, just use anything that you would actually drink
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14 1/2 ozcan diced tomatoes
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1can evaporated milk
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1 ccheddar cheese, grated
How To Make brunswick fish chowder
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1Put a disposable slow cooker liner in your slow cooker and add everything except the tomatoes, milk and cheddar.
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2You will want to put in the fish last, put it on top of your veggie mixture. Use fish that is frozen solid, and cut the chunk maybe in half.
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3Cook on low 6 to 7 hours.
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4Last hour add the tomatoes, evaporated milk, and cheddar, cover ane continue to cook for at least one half hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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