Scale

1.5 lbs white fish (cod, haddock, halibut), cut into chunks

4 slices bacon, chopped

3 cups baby potatoes, diced

1 cup corn (fresh, frozen, or canned)

1 small onion, diced

2 celery stalks, sliced

2 carrots, sliced

3 cloves garlic, minced

4 cups chicken or seafood broth

1 cup half-and-half or heavy cream (added at the end)

1 bay leaf

1 tsp dried thyme

½ tsp smoked paprika

Salt and pepper, to taste

2 tbsp butter (optional, for richness)

Fresh parsley + crackers for serving

1. Cook bacon in a skillet until crisp. Drain and transfer bacon to slow cooker, reserving a little for topping.

2. Add potatoes, corn, onion, celery, carrots, garlic, broth, bay leaf, thyme, smoked paprika, salt, and pepper. Stir well.

3. Cover and cook on LOW for 5–6 hours or HIGH for 2–3 hours, until potatoes are tender.

4. Gently add fish chunks and press lightly into the broth.

5. Cover and cook on LOW for 20–30 minutes or until fish flakes easily.

6. Pour in half-and-half or cream and stir gently to warm through.

7. Remove bay leaf, taste, and adjust seasoning.

8. Serve hot topped with reserved bacon, fresh parsley, and crackers.

Use firm white fish so it doesn’t fall apart.

Add shrimp in the last 10 minutes for a seafood twist.

For thicker chowder, mash some potatoes before adding the fish.

Avoid boiling after adding cream to prevent curdling.

Leftovers reheat gently on the stovetop or slow cooker warm setting.

Keywords: crockpot fish chowder, slow cooker seafood soup, creamy fish chowder with potatoes, easy chowder recipe