Instructions: Mix all ingredients except fish, rice and parsley in a 3 1/2 to 6 quart slow cooker.

Cover and cook on Low heat setting for 7-9 hours (or on High setting for 3-4 hours) or until vegetables are tender. Stir in fish, rice and parsley.

Cover and cook on High heat setting for 30 to 45 minutes or until fish flakes easily with fork.

Makes 10 servings.

Start to Finish Time:
"10:00"

NOTES : Substitution: Chowder with a kick! We like the added heat of the red pepper, but if you prefer a chowder thats a little tamer, use black pepper instead. If you like really fiery chowder, pass a bottle of red pepper sauce at the table.

Success Hint: 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 you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.