This crock pot fish chowder recipe is so delicious - and the perfect comfort food on a cold night. It's hearty, creamy, and smoky - and loaded with potatoes, onion, cod or haddock, fresh herbs and spices. Other seafood may be added, such as shrimp or scallops - and even bacon - for the perfect fish soup! Yum!
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Why You'll Love This Crockpot Fish Chowder
Total Comfort Food. This creamy fish chowder is total comfort food - a hot bowl of this hearty soup with some chunky bread is my idea of THE perfect dish to make on a cold and blustery day!
Delicious! I've used a classic combination of flavors in this recipe but added in a secret ingredient - liquid smoke. Inspired by a recent trip to Scotland and a fabulous bowl of cullen skink I had (which uses smoked haddock). I was unable to find smoked haddock so I use the liquid smoke to replicate it. The result? A VERY tasty chowder that's hearty, savory, creamy, and slightly smoky.
Loaded Soup. This soup is not only loaded with ingredients such as potatoes, onion, and fish - but you can customize it with a variety of different seafood such as shrimp and scallops, or even add bacon! Add oyster crackers, fresh chopped parsley, maybe some shredded cheese, and a dollop of sour cream for the ultimate loaded bowl of comfort food.
Crock Pot Seafood Chowder Ingredients
Here are the ingredients you will need to make this crock pot fish chowder:
- Butter: unsalted or salted butter can be used in this recipe. If using salted butter, you may want to adjust the amount of added salt to taste.
- Onion: yellow, white, or sweet onion can be used in this recipe--choose your favorite!
- Celery
- Russet Potato: russet potatoes hold up their texture best in a slow-cooked soup; however, you can choose to use a different kind of potato if you wish.
- Clam Juice: clam juice adds a great flavor to this chowder and really compliments the fish in this recipe.
- Liquid Smoke: easily adds a little bit of a smoky flavor to your chowder quickly. Be light-handed and add more to taste.
- Bay Leaves: leave your bay leaves whole so that when you are done cooking and ready to serve, you can find them easily and remove them before serving.
- Kosher Salt
- Ground Black Pepper
- Half and Half: for the best result, use full-fat half and half, heavy cream, or evaporated milk for a rich and creamy chowder.
- Fresh Parsley
- Boneless Haddock or Cod: use either white fish you would like. Both haddock and cod are similar in texture and flavor. See substitutions below for more seafood suggestions you can use in this chowder.
- Lemon: freshly squeezed lemon juice is added to the chowder, and you can save extra lemon slices for serving.
- Optional: hickory smoked bacon; you can use applewood smoked bacon, thick-cut bacon, or any other variety for your chowder.
For exact ingredient quantities, please see the recipe card below!
Substitutions and Variations
- Make a crockpot seafood chowder by using a variety of seafood. Add raw peeled (tail removed) shrimp or scallops in the last 20 minutes.
- You can use any fish variety you would like to! Haddock, tilapia, sea bass, halibut, or cod fish fillets can be used.
- Make this recipe dairy-free by using a creamy oat milk instead of cream.
- Evaporated milk or heavy cream can be used in place of half and half.
- Use low-fat half and half; note that it will produce a thinner chowder.
- Make it spicier by adding crushed red pepper flakes or your favorite hot sauce.
- Use a fish stock instead of clam juice if you have some on hand!
- Substitute chicken broth, chicken stock, or vegetable broth instead of clam juice.
- Add other vegetables to your chowder, such as diced carrots, corn, or other root vegetables.
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How To Make Slow Cooker Fish Chowder
1. Saute onion and celery and celery in butter until soft.
2. Transfer onions and celery to the crockpot and add the other ingredients (save the half and half, parsley, and fish till later).
3. Cover and cook on Low until potatoes are tender. Remove bay leaves.
4. Blend soup with an immersion blender if desired. Turn on high and add fish and parsley. Cook until fish is done.
5. Heat half and half in the microwave until very warm. Pour into the crockpot and stir gently. Squeeze lemon juice to taste. Adjust seasoning with salt and pepper.
How To Serve It
- Garnish with fresh chopped parsley and bacon crumbles.
- Drizzle with your favorite hot sauce to add color.
- Serve with your favorite crusty bread, crackers, or cornbread.
- Add shredded cheddar cheese on top and a dollop of sour cream to make it loaded style!
- Pair your chowder with a small side salad tossed with your favorite vegetables and salad dressing.
Kori's Tips
- Use similar-sized pieces of fish for consistent cooking.
- To thicken the soup, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the chowder before adding the fish parsley and cream. Add more until your desired consistency is achieved.
FAQ's
Once your chowder has cooled, transfer to an airtight container. You can store in the fridge for up to 4 days.
It is not recommended to freeze a chowder due to the cream and vegetables. When reheated, it causes the cream to break due to the extra moisture from the fresh vegetables.
Transfer the desired amount of chowder to reheat in a microwave-safe bowl and cover. Start by heating for 1 minute and continue to heat for 30-second increments until your desired temperature is met.
You may also reheat in a saucepan on the stove until your desired temperature is met.
A cornstarch slurry is my favorite way to thicken any soup or chowder. You can start with a 1:1 ratio of cornstarch and cold water mixed together. Mix it into your chowder and allow time to absorb and thicken. Add more to achieve your desired consistency.
The options are really endless for options to pair with a good chowder. Typical pairings are your favorite bread, croutons, crackers, side salad, cornbread, and french fries! Fish chowder can be a main dish or side dish, and pair your favorites with it.
Using fresh fish over frozen fish will help prevent that overly fishy taste. Adding freshly squeezed lemon juice to your chowder will also add acid, altering any "fishy" flavor.
📖 The recipe.
Slow Cooker Fish Chowder
Equipment
Ingredients
- 2 tablespoons butter
- 1 small onion (diced)
- 2 stalks celery (diced)
- 12 ounces russet potato (peeled and cut into ½" pieces)
- 8 ounces clam juice
- 2 cups water
- 3 teaspoons liquid smoke
- 2 bay leaves
- ½ teaspoon kosher or sea salt
- ¼ teaspoon ground black pepper
- 16 ounces boneless haddock or cod fillets (use fillets that are ½" to 1" thick, cut into 1 to 1½" pieces)
- ¼ cup chopped fresh parsley
- ½ cup half and half (for best flavor do not use fat free)
- ¼ to ½ lemon (squeeze and add lemon juice to taste)
- optional: ¼ pound bacon (cut into small pieces)
Instructions
- Heat butter in a skillet (or crockpot with a browning function) over medium-high heat. Add onion and celery. Sauté until tender, about 6 to 8 minutes. (Note: if using bacon, cook the bacon first, transfer to paper towels, then crumble. Remove all but 2 tablespoons of bacon fat from the pan and discard the rest. Omit the butter and use the remaining bacon fat to cook the onions.)
- Transfer onions and celery to a crockpot and add the remaining ingredients (except heavy cream, parsley, and fish).
- Cover and cook on LOW for 4 to 5 hours or until the potatoes are tender.
- Turn the crockpot to HIGH heat. Add fish, parsley, and cooked bacon (if using). Stir, then cover and cook until the fish is just starting to flake, about 30 minutes. Remove bay leaves. (optional: after bay leaves are removed you can use an immersion blender to blend half of the potatoes which will act as a thickener.)
- Pour half and half into a microwave safe dish and warm on hight heat for 30 seconds to 1 minute. Add to the soup and stir gently. Squeeze lemon juice into soup to taste (I usually do 1 to 2 wedges). Adjust seasoning with salt and pepper.
Video
Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Haddock, tilapia, sea bass, halibut, or cod may be used; make this dairy free and use creamy oat milk instead of half and half; evaporated milk or cream may be used in place of half and half.
- TOP TIPS: Use similar-sized pieces of fish for consistent cooking. If the soup needs to be thickened, whisk together 1 tablespoon of corn starch with 1 tablespoon of water and stir into the chowder before adding the fish, parsley, and cream.
- SERVING SUGGESTIONS: Garnish with fresh parsley and bacon crumbles. Serve with crusty bread, corn bread, or crackers, and a tossed green salad.
Nutrition
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