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Nutritional Guidelines (per serving) | |
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311 | Calories |
13g | Fat |
37g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 311 |
% Daily Value* | |
Total Fat 13g | 16% |
Saturated Fat 5g | 26% |
Cholesterol 37mg | 12% |
Sodium 870mg | 38% |
Total Carbohydrate 37g | 13% |
Dietary Fiber 12g | 41% |
Protein 14g | |
Calcium 210mg | 16% |
*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.
Serve the chowder with oyster crackers or crusty rolls. Add a tossed salad for a satisfying family lunch or dinner.
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.
Ingredients
- 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
Steps to Make It
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Gather the ingredients.
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Cut the thawed fish fillets into bite-sized pieces.
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Place in the slow cooker.
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Dice the bacon or salt pork into small pieces.
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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.
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Drain and discard excess fat.
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Transfer the bacon and onion mixture to the slow cooker with the fish pieces.
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Add the cubed potatoes, water, salt, and pepper.
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Cover and cook on low for 5 to 6 hours, or until the potatoes are tender.
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Add the can of evaporated milk and cook for another 30 minutes to 1 hour, or until hot.
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Serve and enjoy!
Tip
- 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.Â
Recipe Variations
- 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.
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