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.
- 2 pounds fresh fish fillets (black cod, catfish, tilapia, etc.)
- 1 medium onion, chopped
- ½ pound bacon, divided
- 4 medium red-skinned or Yukon gold potatoes
- 2 cups chicken stock
- Salt and pepper, to taste
- One 12-ounce can evaporated milk
- Parsley, for garnish
- 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.
SEAFOOD USED IN THIS RECIPE