Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Slow cooker fish chowder
Serves 6
Easy
Total time:
This recipe was submitted by Good Food member 606292 and has not been tested by our team.
Skip to ingredients
Units:
- 500g (1lb) cod or haddock filletsor other firm flesh fish
- 250g red or golden potatopeeled, diced
- ½ cup onionchopped
- ½ cup celerychopped
- ½ cup carrotchopped
- 1 tbsp dried parsley
- 1 tbsp dried rosemarycrushed
- ½ tbsp salt
- 1 tbsp white pepper
- Tabascoor other hot sauce to taste
- 500g (16oz) can chopped tomatoesdiced
- ½ cup white wine
- 250g (8oz) bottled clam juice
- 3 tbsp flour
- 1 tbsp buttermelted
- 1 cup heavy cream
Method
step 1
You can cook this fish chowder on high for about 4 hours, or you can cook it on low for about 6 to 8 hours. Whichever you choose, preheat a covered slow cooker to that setting while you are preparing the rest of the ingredients. Use a paper towel to wipe down the sides and the bottom of the cooker with oil to prevent sticking.
step 2
Cut the fish into bite sized pieces, then place them in the slow cooker along with the potatoes, carrots, celery and onion (include any additional seafood you want to use.
step 3
Add the parsley, rosemary, salt and white pepper as recommended or to taste. Gently mix them in with the fish.
step 4
Add the hot sauce to taste, along with the diced tomatoes, white wine and clam juice.
step 5
Stir gently again to mix blend them. Cover the cooker and cook on high for 4 about hours or on low for about 8 hours.
step 6
About an hour before your fish chowder is finished cooking, blend together the heavy cream, melted butter and the flour. Make sure it is mixed well. Gently stir it into the chowder and continue to cook for another hour.
