Crock Pot Fish Chowder

• 1 lb firm fleshed white fish fillet, cut in 1 inch cubes (cod, haddock, plaice)
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 1 tablespoon dried parsley
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/8 teaspoon hot sauce (or to taste)
• 1 (16 ounce) can diced tomatoes
• 1/2 cup dry white wine
• 1 (8 ounce) bottle clam juice
• 3 tablespoons flour
• 3 tablespoons butter, melted
• 1/3 cup heavy cream

1. Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
2. Sprinkle with herbs and seasonings.
3. Top with tomatoes, wine and clam juice.
4. Cover and cook on Low 7-8 hours (High 3-4 hours).
5. One hour before serving, combine flour, melted butter and cream.
6. Stir into chowder and continue cooking for remaining time.

fillet, onion, celery, carrot, parsley, rosemary, salt, hot sauce, tomatoes, white wine, clam juice, flour, butter, heavy cream

Taken from www.food.com/recipe/crock-pot-fish-chowder-75633 (may not work)