• 2 stalks celery, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 cans (14½ ounces each) diced tomatoes, undrained
  • 2 cups 8-vegetable juice
  • 1 soup can vegetable broth
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pound firm-fleshed fish (such as halibut, haddock, swordfish, pollack, tuna, or red snapper) cut into 1-inch pieces
  • 3 tablespoons chopped fresh parsley or 1 T. dried parsley


  1. Mix all ingredients except fish and parsley in 3½ to 6-quart slow cooker.
  2. Cover and cook on low 7 to 9 hours or high 3 to 4 hours.
  3. Stir in fish and parsley. (If fish is frozen, thaw by running under cold water before adding to soup.)
  4. Cover and cook on high 30 to 45 minutes or until fish flakes easily with fork.

* If you’d like a more fiery chowder, you can substitute up to ¼ t. cayenne pepper for the black pepper, or pass a bottle of red pepper sauce at the table.

Serves 10 bowls


I liked it pretty well – especially the vegetable/tomato base, but I wish I had used a better quality fish. Pollack frozen in little 4-ounce packages was all I could find at the grocery store that day.

Very low in carbohydrates.