Cozy Comfort: Slow Cooker Fish Chowder Recipe

There’s something undeniably comforting about a warm bowl of chowder, especially on a chilly day. And when that chowder is packed with flaky fish and made effortlessly in a slow cooker, it becomes an absolute weeknight winner. This Slow Cooker Fish Chowder recipe delivers all the creamy, flavorful goodness you crave with minimal effort, allowing you to spend less time in the kitchen and more time enjoying a satisfying meal.

This recipe is perfect for busy individuals and families who want a hearty and delicious meal without spending hours over the stove. The slow cooker does all the work, melding the flavors together beautifully and ensuring the fish is perfectly cooked and tender. Plus, it’s a great way to use up leftover vegetables or customize the chowder to your liking.

## Why Use a Slow Cooker for Fish Chowder?

You might be wondering why you’d use a slow cooker for fish, which is typically a quick-cooking ingredient. Here’s why it works so well:

* **Gentle Cooking:** The slow, even heat of the slow cooker gently cooks the fish, preventing it from becoming rubbery or dry. This is especially important for delicate fish varieties.
* **Flavor Infusion:** The long cooking time allows the flavors of the vegetables, herbs, and broth to meld together beautifully, creating a rich and complex flavor profile.
* **Hands-Off Convenience:** Once you’ve added all the ingredients to the slow cooker, you can simply set it and forget it. This frees you up to do other things while your chowder cooks.
* **Perfect for Busy Schedules:** This recipe is ideal for busy weeknights. Simply prep the ingredients in the morning, add them to the slow cooker, and come home to a delicious, ready-to-eat meal.

## Ingredients for Slow Cooker Fish Chowder

Here’s what you’ll need to make this comforting chowder:

* **Fish:** 1.5 pounds of firm, white fish fillets (such as cod, haddock, pollock, or halibut). Cut into 1-inch cubes.
* **Potatoes:** 1.5 pounds of Yukon Gold potatoes, peeled and diced.
* **Onion:** 1 large yellow onion, chopped.
* **Celery:** 2 stalks of celery, chopped.
* **Carrot:** 1 large carrot, peeled and diced.
* **Garlic:** 2 cloves of garlic, minced.
* **Chicken Broth:** 4 cups of low-sodium chicken broth (or vegetable broth for a lighter flavor).
* **Heavy Cream:** 1 cup of heavy cream (or half-and-half for a lighter version).
* **Butter:** 4 tablespoons of unsalted butter.
* **All-Purpose Flour:** 2 tablespoons of all-purpose flour (for thickening).
* **Bay Leaf:** 1 bay leaf.
* **Dried Thyme:** 1 teaspoon of dried thyme.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Fresh parsley, chopped chives, bacon bits, oyster crackers.

## Step-by-Step Instructions

Follow these easy steps to make delicious Slow Cooker Fish Chowder:

**Step 1: Prepare the Vegetables**

* Peel and dice the potatoes into 1-inch cubes. Ensure the pieces are relatively uniform in size for even cooking.
* Chop the onion, celery, and carrot into bite-sized pieces. Mince the garlic.

**Step 2: Sauté the Vegetables (Optional but Recommended)**

* While this step is optional, sautéing the vegetables before adding them to the slow cooker enhances their flavor and adds depth to the chowder.
* Melt 2 tablespoons of butter in a large skillet over medium heat.
* Add the onion, celery, and carrot to the skillet and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and cook for another minute until fragrant.
* Remove the vegetables from the skillet and set aside.

**Step 3: Create a Roux (for Thickening)**

* In the same skillet (or a separate small saucepan), melt the remaining 2 tablespoons of butter over medium heat.
* Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and slightly golden. This is called a roux and will help to thicken the chowder.

**Step 4: Add Ingredients to the Slow Cooker**

* Place the diced potatoes, sautéed vegetables (if using), bay leaf, and dried thyme in the slow cooker.
* Pour in the chicken broth.
* Season with salt and pepper to taste.

**Step 5: Cook the Chowder**

* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.

**Step 6: Add the Fish**

* During the last 30-45 minutes of cooking, gently stir in the cubed fish. Be careful not to overcook the fish, as it will become dry and rubbery.

**Step 7: Stir in the Cream and Roux**

* Remove the bay leaf from the slow cooker.
* Stir in the heavy cream and the prepared roux. Mix well to combine.
* Continue to cook for another 15-20 minutes, or until the chowder has thickened to your desired consistency.

**Step 8: Serve and Garnish**

* Ladle the chowder into bowls and garnish with fresh parsley, chopped chives, bacon bits, or oyster crackers, if desired.
* Serve hot and enjoy!

## Tips and Variations

* **Type of Fish:** Feel free to experiment with different types of fish, such as salmon, shrimp, or scallops. Just be sure to adjust the cooking time accordingly. More delicate fish like salmon should be added in the last 15-20 minutes to prevent overcooking.
* **Vegetables:** You can add other vegetables to the chowder, such as corn, peas, or green beans. Add them during the last hour of cooking.
* **Spices:** Adjust the spices to your liking. A pinch of cayenne pepper or a dash of hot sauce can add a little kick.
* **Dairy-Free:** For a dairy-free version, substitute the heavy cream with coconut milk or cashew cream.
* **Thickening:** If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) during the last 15 minutes of cooking. Or, mash some of the potatoes against the side of the slow cooker to naturally thicken the chowder.
* **Leftovers:** Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
* **Bacon:** Cook some bacon until crispy, then crumble it and add it to the chowder for extra flavor.
* **Smoked Paprika:** Add a teaspoon of smoked paprika for a smoky flavor.
* **Lemon Juice:** A squeeze of fresh lemon juice at the end can brighten the flavors.

## Serving Suggestions

This Slow Cooker Fish Chowder is delicious on its own, but it’s also great served with:

* **Crusty Bread:** Perfect for dipping into the creamy chowder.
* **Salad:** A simple green salad provides a refreshing contrast to the richness of the chowder.
* **Oyster Crackers:** A classic chowder accompaniment.
* **Grilled Cheese Sandwich:** A comforting and satisfying combination.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on ingredients and portion size)
* Protein: 25-35 grams
* Fat: 20-30 grams
* Carbohydrates: 20-30 grams

*Note: Nutritional information is approximate and may vary based on specific ingredients and preparation methods.*

## Slow Cooker Fish Chowder: A Recipe for All Seasons

While chowder is often associated with colder months, this Slow Cooker Fish Chowder can be enjoyed year-round. Its comforting flavors and easy preparation make it a versatile dish that’s perfect for any occasion.

So, gather your ingredients, dust off your slow cooker, and prepare to enjoy a bowl of creamy, flavorful fish chowder that’s sure to become a family favorite. This recipe is a testament to the fact that delicious and satisfying meals don’t have to be complicated or time-consuming. Enjoy!

## Detailed Recipe Card

**Recipe Name:** Slow Cooker Fish Chowder

**Prep Time:** 20 minutes

**Cook Time:** 6-8 hours on low, or 3-4 hours on high (plus 30-45 minutes for the fish)

**Yields:** 6-8 servings

**Ingredients:**

* 1.5 pounds firm white fish fillets (cod, haddock, pollock, halibut), cubed
* 1.5 pounds Yukon Gold potatoes, peeled and diced
* 1 large yellow onion, chopped
* 2 stalks celery, chopped
* 1 large carrot, peeled and diced
* 2 cloves garlic, minced
* 4 cups low-sodium chicken broth
* 1 cup heavy cream (or half-and-half)
* 4 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* 1 bay leaf
* 1 teaspoon dried thyme
* Salt and pepper to taste
* Optional garnishes: Fresh parsley, chopped chives, bacon bits, oyster crackers

**Instructions:**

1. Prepare the Vegetables: Dice the potatoes, chop the onion, celery, and carrot, and mince the garlic.
2. Sauté Vegetables (Optional): Melt 2 tablespoons butter in a skillet. Add onion, celery, and carrot; cook until softened. Add garlic; cook until fragrant. Set aside.
3. Create a Roux: Melt remaining 2 tablespoons butter in the skillet. Whisk in flour; cook until smooth and slightly golden.
4. Add to Slow Cooker: Place potatoes, sautéed vegetables (if using), bay leaf, and thyme in the slow cooker. Pour in chicken broth. Season with salt and pepper.
5. Cook the Chowder: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
6. Add the Fish: Stir in the cubed fish during the last 30-45 minutes of cooking.
7. Stir in Cream and Roux: Remove bay leaf. Stir in heavy cream and roux. Mix well. Cook for 15-20 minutes until thickened.
8. Serve and Garnish: Ladle into bowls and garnish as desired. Serve hot.

**Notes:**

* See the article above for variations, serving suggestions, and nutritional information.
* Adjust seasoning to your liking.

Enjoy your homemade Slow Cooker Fish Chowder!