Description

This Crockpot Fish Chowder is creamy, hearty, and layered with smoky bacon, flaky white fish, potatoes, and sweet corn. Made in your slow cooker, it’s an easy comfort food dinner that’s both nourishing and satisfying.

Ingredients

4 slices thick-cut bacon, chopped

1 lb white fish fillets (cod, haddock, or halibut), cut into chunks

2 cups Yukon Gold potatoes, peeled and diced

1 cup frozen corn

1 small onion, diced

2 cloves garlic, minced

2 cups seafood stock (or chicken broth)

1 tsp dried thyme

1/2 tsp smoked paprika

Salt & pepper, to taste

1 cup half-and-half (or heavy cream for richer chowder)

2 tbsp all-purpose flour

1 tbsp butter

Fresh parsley or chives, for garnish

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Instructions

1. In a skillet, cook chopped bacon over medium heat until crisp. Transfer to paper towels. Drain most fat, leaving 1–2 tsp.

2. Sauté onion and garlic in reserved bacon fat for 2–3 minutes.

3. Transfer onion mixture to slow cooker. Add potatoes, corn, stock, thyme, paprika, salt, and pepper.

4. Stir and cover. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.

5. Whisk flour and melted butter into the half-and-half, then stir into slow cooker.

6. Add fish chunks, cover, and cook on HIGH for another 30–40 minutes, or until fish is flaky and chowder is thickened.

7. Stir in cooked bacon (save some for topping).

8. Taste and adjust seasoning. Serve hot, garnished with parsley or chives.

Notes

Use firm white fish that won’t fall apart during cooking.

Add a dash of hot sauce or a squeeze of lemon before serving for brightness.

To make dairy-free: sub with full-fat coconut milk and skip the flour.