😋 Got a delicious crock pot fish chowder recipe for you! It's smoky, creamy and comforting with haddock or cod, potatoes, onion - and optional bacon. Yum.
12ouncesrusset potato(peeled and cut into ½" pieces)
8ouncesclam juice
2cupswater
3teaspoonsliquid smoke
2bay leaves
½teaspoonkosher or sea salt
¼teaspoonground black pepper
16ouncesboneless haddock or cod fillets(use fillets that are ½" to 1" thick, cut into 1 to 1½" pieces)
¼cupchopped fresh parsley
½cuphalf and half(for best flavor do not use fat free)
¼ to ½lemon(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.
Notes
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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.