Mexican Style Fish Chowder

2 (10 3/4 ounce) cans condensed cream of celery soup
1 (16 to 20 ounce) package frozen whole kernel corn
1 1/2 cups milk
1 pound cod or other white-fleshed fish fillets
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes, undrained

Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. In the prepared cooker combine soup, corn and milk.

Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 hours.

Stir chowder. Place fish on top of the mixture in the slow cooker. Cover and cook on HIGH for 1 more hour. Stir in undrained tomatoeCs.

Leave a Reply

CROCK-POT® is a registered trademark of Sunbeam Products, Inc., doing business as Jarden Consumer Solutions. is not associated with Sunbeam Products or Jarden Consumer Solutions. All trademarks, noted or otherwise, are the properties of their respective owners.