Fish and Rice Chowder

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  • 15 min prep time
  • 7 hr 45 min total time
  • 13 ingredients
  • 6 servings

Ingredients

2
medium stalks celery, chopped (1 cup)
1
medium green bell pepper, chopped
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
cans (14.5 oz each) diced tomatoes, undrained
2
cups 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
lb firm-fleshed fish steak (halibut, haddock, tuna or red snapper), cut into 1-inch pieces
1/2
cup uncooked instant white rice
3
tablespoons chopped fresh parsley

Directions

  1. 1 In 3 1/2- to 6-quart slow cooker, mix celery, bell pepper, onion, garlic, tomatoes, vegetable juice, wine, Worcestershire sauce, salt and red pepper.
  2. 2 Cover; cook on Low heat setting 7 to 9 hours or on High heat setting 3 to 4 hours.
  3. 3 Stir fish, rice and parsley into chowder. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until fish flakes easily with fork.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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