There’s nothing better than a bowl of hot soup on a chilly night, and our easy slow cooker fish chowder recipe is no exception. And it’s as flexible as it is hearty, so feel free to add in corn, diced carrots, and chopped celery - or whatever veggies you have lurking in the back of your fridge. We also love to add our smoked trout for a hint of smokiness, just be sure to add it in 30 minutes before serving.
Carefully cut the fish into bite-sized
pieces with a sharp knife, and place into the bottom of your slow cooker.
Dice the bacon and cook in large skillet
into brown and crispy. Arrange half of the cooked bacon over the fish in the
slow cooker, and set aside the remaining half. Add onions to skillet and cook
until golden brown and tender. Arrange over bacon and fish in slow cooker.
Rinse and peel the potatoes, and slice into
small cubes. Add to slow cooker along with chicken stock. Season with salt and
pepper.
Cover and cook on low heat for five to 6
hours.
Remove lid of slow cooker, and stir in
evaporated milk. Cover and cook for an additional 45 minutes.
Serve in individual bowls, garnished with
remaining cooked bacon and chopped parsley.
