Bermuda Fish Chowder - Tasty 365 Crockpot Recipe

6 entrée servings
1 quart Fish Stock or clam juice
1 can (14 1⁄2 ounces) Italian plum tomatoes, undrained, chopped
1⁄3 cup catsup
2 small smoked pork hocks
3 1⁄4 cups peeled cubed potatoes
1 cup each: chopped onion, celery, carrots
1⁄2 cup chopped green bell pepper
2 1⁄2 teaspoons Worcestershire sauce
2 large bay leaves
1⁄2–3⁄4 teaspoon dried thyme leaves
1 teaspoon curry powder
1 pound lean fish fillets (whitefish, flounder, haddock, cod), cubed (1-inch)
Salt and pepper, to taste

Per Serving:
Calories: 282 % calories from fat: 23 Protein (g): 20.2 Carbohydrate (g): 32.8 Fat (g): 7.2  Saturated fat (g): 1 Cholesterol (mg): 45.5 Sodium (mg): 742

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 2.0 Fat: 0.5

1. Combine all ingredients, except fish, salt, and pepper, in 6-quart crockpot; cover and cook on low 6 to 8 hours, adding fish during last 15 minutes. Discard pork hocks and bay leaves; season to taste with salt and pepper.