Add the fish at the end of the cooking time to avoid overcooking it. Serve this hearty chowder as a main course, accompanied by a toasted green salad and bruschetta.
Ingredients
1 (49 1/2 ounce) can chicken broth
1 onion, chopped
2 large potatoes (about 1 1/4 pounds), peeled and cut into 1/2 inch dice
1 (15 1/4 ounce) can whole kernel corn, well drained
1/4 cup all-purpose flour
2 tablespoons dried dill weed
1/2 cup heavy cream
1/2 pound firm-fleshed white fish, such as halibut, cut into 1/2 inch dice
1/2 pound cooked, shelled, and deveined medium shrimp
1/4 teaspoon garlic pepper
2/3 cup instant mashed potato buds
Salt
Steps
1. In a 3 /12 quart electric slow cooker, combine the broth, onion, potatoes, corn, flour, and 5 teaspoons of the dill weed.
2. Cover and cook on the low heat setting about 5 1/2 hours, or until the potatoes are just barely tender. Increase the heat setting to high. Stir in the remaining 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. Cover and cook on high 35 to 45 minutes longer, or until slightly thickened. Season with salt to taste.
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