This creamy and comforting chowder is perfect for chilly days when you want something hearty and delicious. Made with simple ingredients and baked to perfection using Reynolds Wrap®, it’s sure to become a family favorite.
Start by lining your slow cooker with a Reynolds® Slow Cooker Liner—just open it up and fit it snugly along the bottom and sides, then fold the edges over the rim. Next, toss in the potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning. Cover everything and let it cook on low for about 6 to 7 hours, or if you’re short on time, go for high heat for 3 to 3 ½ hours.
While that’s cooking, if your fish is frozen, thaw it out. Give it a quick rinse and pat it dry with paper towels. When the first part is done, gently place the fish on top of the veggies and beans in the slow cooker. If you were cooking on low, switch the setting to high now. Cover and cook for another hour.
Once the fish is cooked, stir in the undrained tomatoes and the nonfat dry milk powder, breaking up the fish gently as you mix. When you’re ready to serve, carefully lift the lid to let the steam out. Scoop out the chowder right from the liner using a wooden or plastic spoon—avoid moving the liner itself. After everything is done, let the slow cooker cool completely before removing and tossing the liner.
- Use fresh or thawed fish for the best texture and taste.
- Gently simmer the chowder to avoid overcooking the fish, which can become tough.
- Add herbs like thyme or parsley at the end to keep their flavor bright and fresh.
This chowder is creamy, comforting, and full of rich flavors from fresh fish and savory ingredients. Using Reynolds Wrap® helps lock in moisture and flavor while cooking, making each bite tender and delicious. It’s a perfect meal for chilly days or when you want something hearty and satisfying.
Serve the chowder hot with crusty bread or buttery crackers for dipping. A simple green salad or steamed vegetables pair well to balance the richness. For an extra touch, sprinkle some chopped chives or a dash of smoked paprika on top.
Let the chowder cool completely before storing it in an airtight container. Refrigerate for up to 3 days and reheat gently on the stove to maintain creaminess. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
