Ingredients
1 pound potatoes (about 2 medium), peeled and finely chopped1 package (10 ounces) frozen corn, thawed1-1/2 cups frozen lima beans, thawed1 large onion, finely chopped1 celery rib, finely chopped1 medium carrot, finely chopped4 garlic cloves, minced1 bay leaf1 teaspoon lemon-pepper seasoning1 teaspoon dried parsley flakes1 teaspoon dried rosemary, crushed1/2 teaspoon salt1-1/2 cups vegetable or chicken broth1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/2 cup white wine or additional vegetable broth1 pound cod fillets, cut into 1-inch pieces1 can (14-1/2 ounces) diced tomatoes, undrained1 can (12 ounces) fat-free evaporated milk
Preparation
In a 5-qt. slow cooker, combine the first 15 ingredients. Cook, covered, on low 6-8 hours or until potatoes are tender.
Remove bay leaf. Stir in cod, tomatoes and milk; cook, covered, 30-35 minutes longer or until fish just begins to flake easily with a fork.
