Fish Chowder; French Onion Soup; Split Pea Soup - West Bend Slow Cooker Care And Use Instructions Manual

Fish Chowder

2 pound fresh or frozen fish fillets (haddock, perch, cod, flounder)
2 tablespoons, lemon juice
4 slices bacon
1 cup chopped onion
¼ cup diced celery
4 medium potatoes, cut into cubes
4 cups hot water
1 16-ounce can stewed tomatoes
1 cup diced carrots
2 teaspoons salt
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons dry sherry, optional
1. Cut fish into chunks and remove bones. Sprinkle with lemon juice. Cover and refrigerate
2. Fry bacon in slow cooking pot on range top over medium heat until crispy. Drain on paper toweling, crumble and set aside.
3. Sauté onion and celery in bacon drippings until brown. Transfer cooking pot to heating base using hot pads. Add potatoes, water,
tomatoes, carrots, salt and pepper to cooking pot. Stir to combine. Cover and cook at setting # 3 for 4 to 5 hours or at setting #5 for 2
to 3 hours.
4. Drain lemon juice from fish. Add fish, Worcestershire sauce, and sherry to cooking pot. Simmer for 1 hour or until fish flakes easily
with fork. Reduce heat to setting # 2 for serving. Garnish with crumbled bacon.
Makes 6 to 8 servings.

French Onion Soup

¼ cup butter or margarine
4 medium onions
¼ cup flour
2 10 ½ - ounce cans beef broth
2 cups water
croutons
grated Parmesan cheese
1. Sauté onions in butter in slow cooking pot over medium heat of range top until golden brown about 15 to 20 minutes. Transfer cooking
pot to heating base using hot pads.
2. Sprinkle flour over onion and stir. Add beef broth and water, stirring to blend. Cover and cook at setting # 4 for 2 to 3 hours. Reduce
heat to setting # 2 for serving. Add croutons and cheese to individual bowls when serving.
Makes 4 servings.

Split Pea Soup

1 pound dried green split peas
1 ½ pounds pork hocks or ham bone with meat
1 carrot, diced
1 medium onion, diced
1 rib celery, diced
2 quarts water
1 ¼ teaspoons salt
¼ teaspoon pepper
¾ teaspoon allspice
1. Wash and sort peas. Combine peas and all remaining ingredients in slow cooking pot. Cover and cook at setting # 3 for 7 to 9 hours or
at setting # 5 for 4 to 5 hours until peas and vegetables are tender.
2. Remove hocks or ham bone from soup and set aside to cool slightly. Meanwhile, puree soup, in batches, in blender or food processor.
Return soup to cooking pot. Remove meat from bones and return to soup. Discard bones. Cover and heat 15 to 20 minutes at setting #
5 until hot. Reduce heat to setting # 2 for serving.
Makes 6 servings.
7