|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 12g||41%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This slow cooker fish chowder is made with frozen, thawed fish fillets. Make this chowder with haddock, cod, catfish, pollock, or a similar firm white fish.
Feel free to change it up with some corn for a fish and corn chowder, or add some celery. You could also add shrimp or another seafood near the end of the cooking time for a seafood chowder.
- 2 pounds frozen fish fillets (catfish, haddock, etc., thawed)
- 1/4 pound bacon (or streaky salt pork, diced)
- 1 medium onion (chopped)
- 4 medium red-skinned potatoes (peeled and cubed)
- 2 cups water
- 1 to 1 1/2 teaspoons Kosher salt (or to taste)
- 1/4 teaspoon black pepper
- 1 (12-ounce) can evaporated milk
Gather the ingredients.
Cut the thawed fish fillets into bite-sized pieces.
Place in the slow cooker.
Dice the bacon or salt pork into small pieces.
In a large skillet over medium heat, fry the bacon or salt pork with the chopped onion until the meat is cooked and onion is golden.
Drain and discard excess fat.
Transfer the bacon and onion mixture to the slow cooker with the fish pieces.
Add the cubed potatoes, water, salt, and pepper.
Cover and cook on low for 5 to 6 hours, or until the potatoes are tender.
Add the can of evaporated milk and cook for another 30 minutes to 1 hour, or until hot.
Serve and enjoy!
- Thaw frozen fish fillets in the refrigerator overnight. To thaw quickly, put fillets in a zip-close plastic food storage bag. Push as much of the air out of the bag as possible and then seal the bag. Place the bag with the fish in a large bowl. Cover the fish with cold water and keep the fish submerged with something heavy. A big jar of spaghetti sauce, salsa, or jam will work well. Change the water frequently to keep it at or a little below 40 F. The fish should be thawed in about 30 to 45 minutes.
- Instead of water, add clam broth, or chicken stock (preferably unsalted) to the slow cooker.
- Add about 1/2 cup of sliced celery to the skillet with the onions.
- Sauté about 1/2 cup of diced carrot along with the onion.
- Add 1 to 1 1/2 cups of corn kernels to the chowder.
- Add 4 tablespoons of butter to the chowder along with the evaporated milk.
- Add a small can of minced clams to the pot along with the fish.
- Add 1 pound of medium peeled and deveined shrimp with the evaporated milk and continue cooking until the shrimp is opaque.