- Recipes
- slow cooker fish chowder
Slow Cooker Fish Chowder
Description
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.
Ingredients
- 2 pounds frozen fish fillets, such as catfish, or haddock, thawed
- 1/4 pound bacon, or streaky salt pork, diced
- 1 medium onion, coarsely 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 freshly ground black pepper
- 1 (12-ounce) can evaporated milk
Directions
- 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.
