Crock Pot Fish Chowder
Warm up your kitchen with this comforting Crock Pot Fish Chowder, a hearty and creamy seafood delight perfect for cozy evenings. This slow-cooked dish combines tender chunks of flaky white fish like cod, haddock, or tilapia with wholesome russet potatoes, sweet carrots, and aromatic celery for a satisfying blend of flavors. A fragrant base of garlic, thyme, and a buttery roux ensures every spoonful is rich and flavorful, while the addition of heavy cream creates an irresistibly velvety texture. Designed to simmer to perfection in your slow cooker, this recipe is both effortless and flavorful, with just 20 minutes of prep time. Garnish with fresh parsley and pair with crusty bread for an easy yet indulgent meal. Ideal for seafood lovers and fans of one-pot meals, this crock pot chowder is a true crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 pounds white fish fillets (such as cod, haddock, or tilapia)
- 3 medium russet potatoes
- 2 medium carrots
- 2 celery stalks
- 1 medium yellow onion
- 2 garlic cloves
- 4 cups chicken broth
- 1.5 cups heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 bay leaf
- 0.5 teaspoons dried thyme
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley (for garnish, optional)
Instructions
Peel and cube the potatoes into 1-inch pieces. Dice the onion, slice the celery, and peel and chop the carrots into small chunks.
Mince the garlic cloves finely and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds, then whisk in the flour to form a roux. Cook for 1 minute while stirring constantly, then slowly whisk in 1 cup of chicken broth until smooth. Remove from heat and set aside.
In the crock pot, add the cubed potatoes, diced onion, celery, carrots, chicken broth (including the broth-roux mixture), bay leaf, thyme, salt, and black pepper. Stir to combine.
Cover the crock pot and cook on high for 3 hours or low for 6 hours, until the vegetables are tender.
After the vegetables are cooked, cut the white fish fillets into large, bite-sized chunks, about 2 inches each. Add the fish to the crock pot and gently stir.
Pour in the heavy cream and mix slowly to combine. Cover and continue cooking on high for 1 hour or until the fish is cooked through and flakes easily.
Before serving, remove the bay leaf. Ladle the chowder into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5342 mg | 232% | |
| Total Carbohydrate | 158.2 g | 58% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 20.6 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 423 mg | 33% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 6631 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
