Peppery Fish Chowder with Rice

Slow cook a flavorful meal. Enjoy fish chowder packed with rice and veggies – an aromatic meal!

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Prep Time 15 min
Total Time 7 hr 45 min
Servings 10

Ingredients

2: medium stalks celery, chopped (1 cup)

1: medium bell pepper, chopped (1 cup)

1: medium onion, chopped (1/2 cup)

2: cloves garlic, finely chopped

2: cans (14 1/2 ounces each) diced tomatoes, undrained

1/2: cup uncooked instant rice

2: cups eight-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: pound firm-fleshed fish steak, cut into 1-inch pieces

3: tablespoons chopped fresh parsley

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Directions

1 Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
2 Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until rice is tender.
3 Stir in fish and parsley.
4 Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

EXPERT TIPS

Expert Tips

Cutting the fish into 1-inch pieces will be a snap if you use fish steaks that are 1 inch thick or use thicker cuts of fish fillets. Any firm-fleshed fish, such as halibut, haddock, swordfish, pollack, tuna or red snapper, works well in this soup. If fish is frozen, thaw it in the refrigerator or under cold running water before cutting it into pieces and adding it to the soup.

The red cayenne pepper in this chowder packs a little punch, but if you prefer a chowder that's a little more tame, use black pepper instead. If you like really fiery chowder, pass a bottle of red pepper sauce at the table!

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