Crock Pot Fisherman’s Chowder
1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch, pike, trout, haddock or halibut)
1/2 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped carrots
1/4 C. snipped parsley
1/4 t. leaf rosemary
1/2 C. dry white wine
16-oz. can whole tomatoes, mashed
8-oz. bottle of clam juice
1 t. salt
3 T. flour
3 T. butter or margarine, melted
1/3 C. light cream
Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour, butter and cream in slow cooker; stir well. Cover and cook on low setting for 7 to 8 hours (3 to 4 hours on high).
One hour before serving, combine flour, butter and cream and stir into slow cooker. Continue cooking until mixture is slightly thickened.
Serves 4.
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