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Peppery Fish Chowder with Rice

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Betty Crocker Kitchens
Updated Sep 17, 2010
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Slow cook a flavorful meal. Enjoy fish chowder packed with rice and veggies – an aromatic meal!

Peppery Fish Chowder with Rice

  • Prep Time 15 min
  • Total 7 hr 45 min
  • Servings 10
  • Ingredients 13
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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

Instructions

  • Step 
    1
    Mix all ingredients except fish and parsley in 3 1/2- to 6-quart slow cooker.
  • Step 
    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.
  • Step 
    3
    Stir in fish and parsley.
  • Step 
    4
    Cover and cook on high heat setting 30 to 45 minutes or until fish flakes easily with fork.

Nutrition

90 Calories
1g Total Fat
9g Protein
13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
90
Calories from Fat
10
Total Fat
1g
Saturated Fat
0g
Cholesterol
20mg
Sodium
540mg
Total Carbohydrate
13g
Dietary Fiber
2g
Protein
9g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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