Too many people are intimidated by the thought of cooking fish in a slow cooker. Due to the long cooking time, they think it will overcook and turn rubbery. But it can be done perfectly, as you'll see in the recipe that follows. Pieces of haddock (or whatever firm white fish you choose) are placed into the slow cooker before being joined with corn, potatoes and rich cream. It's a hearty and healthy meal that you can come home to.
The recipe does have a few extra steps, meaning it's not a classic set-it-and-forget-it type meal. But you can always crisp the bacon up the day before and take that 30 minutes after adding the cream to slip your shoes off and pour yourself a drink after a long day. After you make it just once and see how easy and delicious it is, you'll start putting slow cooker fish chowder on the menu more often.
How to Make Slow Cooker Fish and Potato Chowder
6
10 minutes
6 hours, 40 minutes
6 hours, 50 minutes
2 pounds frozen haddock, thawed
4 thick-cut slices of bacon
1 medium onion, cut in a small dice
1 tbsp. olive oil
5 russet potatoes, cut in a medium dice
1 cup frozen corn
2 cups fish stock
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup heavy cream
Add the olive oil to a large frying pan. Toss in the onions and cook for about 7 minutes until soft, then spread them around in the bottom of a 6-quart slow cooker.
Cut the haddock into chunky pieces and place along with the potatoes.
Add the remaining ingredients, except the heavy cream, to the slow cooker and stir to combine all ingredients.
Place the lid on the slow cooker and cook on low for 6 hours.
Place bacon slices in a large baking sheet and cook in a 350-degree oven for about 20 minutes or until crispy. Transfer to a plate lined with a paper towel and chop the bacon.
When the slow cooker is ready, remove the lid and add the heavy cream. Stir, cover and cook for another 30 minutes until soup is completely heated through.
Serve hot and garnish with the crispy chopped bacon on top.
