Remove cooked food from the crockpot or
liner before storage. Because the liner is made of such thick material, the food
won't cool down quickly enough to prevent the growth of harmful bacteria.
Crock Pot Fisherman's Chowder
1 to 1-1/2 lbs. fish (any combination of flounder, ocean perch,
pike, trout, haddock or halibut)
1/2 C. chopped onion
1/2 C. chopped celery
1/2 C. chopped carrots
1/4 C. snipped parsley
1/4 t. leaf rosemary
1/2 C. dry white wine
16-oz. can whole tomatoes, mashed
8-oz. bottle of clam juice
1 t. salt
3 T. flour
3 T. butter or margarine, melted
1/3 C. light cream
Cut cleaned fish into 1-inch chunks. Combine all ingredients except flour,
butter and cream in slow cooker; stir well. Cover and cook on low setting for 7
to 8 hours (3 to 4 hours on high).
One hour before serving, combine flour, butter and cream and stir into slow
cooker. Continue cooking until mixture is slightly thickened.