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Crockpot Recipe - FISHERMAN CATCH CHOWDER

Ingredients:
1 lb - 1 1/2 lb. fish (use any combo of the following: flounder, ocean perch, pike, rainbow trout, haddock or halibut)
1/2 c Onion; chopped
1/2 c Celery; chopped
1/2 c Pared carrots; chopped
1/4 c Parsley; snipped
1 ts Leaf rosemary
1 can (16 oz.) whole tomatoes; mashed
1/2 c Dry white wine
1 Bottle (8 oz.) clam juice
1 ts Salt
3 tb Flour
3 tb Butter or marg. melted
1/3 c Light cream (half-n-half)

Directions:
Cut cleaned fish into 1-inch pieces. Combine all ingredients except flour, butter and cream in crockpot; stir well. Cover and cook on LOW setting for 7-8 hours. (On HIGH setting for 3-4 hours.) One hour before serving, combine flour, butter and cream. Stir into fish mixture. Continue to cook until mixture is slightly thickened. 4 servings (about 2 qts.)

General Food Recipe Tip:

Cayenne pepper and tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.