Mexican Style Fish ChowderJanuary 4, 2009 | Email This Post Print This Post Post a Comment
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.