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Submitted by: Audrey Lett from Newark, DE
Originally shared on the web 10/15/2024

1 lb. white fish fillets, thawed if frozen, cut into large chunks
2 cloves garlic, minced
3/4 c. onion, chopped
2 potatoes, peeled and diced
2 carrots, peeled and sliced
1 stalk celery, sliced
1 c. fresh or frozen corn
4 c. fish or seafood broth
1 t. dried thyme
salt and pepper to taste
1 c. whole milk

In a 5-quart crockpot, combine fish fillets, garlic and vegetables. Add broth and thyme; season with salt and pepper. Mix gently. Cover and cook on low setting for 4 hours, or until fish is cooked through and vegetables are tender. Stir in milk and cook for an additional 10 minutes. Makes 4 servings.