Slow Cooker Fish Chowder
6h 20m·American
Slow Cooker Fish Chowder
Ingredients
Main
- 2 pounds frozen fish fillets, such as catfish, or haddock, thawed
- 1/4 pound bacon, or streaky salt pork, diced
- 1 medium onion, coarsely chopped
- 4 medium red-skinned potatoes, peeled and cubed
- 2 cups water
- 1 to 1 1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 (12-ounce) can evaporated milk
Instructions
6 steps
- 1
Place the bacon in a slow cooker and cook on low for 1 to 2 hours, or until crisp.
120 min - 2
Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the slow cooker.
0 - 3
Add the onion and potatoes to the slow cooker and cook on low for 4 to 6 hours, or until the potatoes are tender.
240 min - 4
Add the fish, water, salt, and pepper to the slow cooker and cook on low for 30 minutes, or until the fish is cooked through.
30 min - 5
Stir in the evaporated milk and heat through.
0 - 6
Garnish with the cooked bacon and serve.
0
Progress
0 / 6 steps
