Crockpot Fish Chowder – Creamy Slow Cooker Recipe

Creamy crockpot fish chowder is one of the best comfort food recipes for dinner on a busy weeknight! It’s loaded with white fish for a delicate texture, buttery potatoes and that briny flavor mixed with crispy bacon pieces… All in a creamy broth made with whole milk and cream.

New England Clam Chowder and seafood fans LOVE this creamy fish chowder served with oyster crackers! It’s quick and easy to make, with simple ingredients that you probably all ready have on hand, and it’s got that savory flavor and creamy texture we  crave on a chilly day. Makes 8 servings.

I love slow cooker recipes that I can prep in the morning and then forget about till dinner time...

This cream-based soup is one of my beginner friendly recipes with a simple cooking process in 3 steps: prepping ingredients, adding to the slow cooker and letting it work all day, then a couple fishing touches for a slow cooker seafood chowder we love.

Key Ingredients

• Bacon or salt pork, diced – Adds so much flavor to this delicious soup, and makes the perfect garnish!
• Tilapia fish fillets diced into 1/2 inch pieces. Fresh fish and frozen fillets both work here!
• Yellow onion adds flavor that perfectly compliments the mild fish!
• Yukon gold potatoes, add a creamy chunky texture and satisfaction!
• Fresh garlic for more flavor!
• Broth, Whole milk, and cream for the soup base.

How To Make Creamy Fish Chowder

• First, wash peel and chop your potatoes into 1/2 inch pieces, onion, celery. I like to slice each celery stalk down the middle, then chop for a smaller size.
• Preheat a cast-iron skillet on medium high.

• Chop your bacon, and cook bacon in the cast iron skillet until crisp, then remove it from the pan, and divide in half.
• Prep your crock pot, and add: half the bacon, the diced onions, diced potatoes, chopped celery, minced garlic, water (or vegetable broth & chicken stock are great here too!) salt, pepper and thyme.
• Refrigerate the remaining bacon, cream and milk till 30 minutes before dinner.
• Cook on low heat for 7 hours .
• In a small mixing bowl or measuring cup, add the milk, cream and cornstarch and whisk till the cornstarch is well combined.
• Add the milk mixture to the crockpot and cook on high for 30 minutes. 
• Reheat the remaining bacon pieces in the microwave for 30 seconds.
• Serve with chopped chives and remainder of crumbled bacon sprinkled over the top, or *Optional a dash of hot sauce for heat lovers;) Oyster shell crackers for the best soft sourdough rolls!

Crockpot Fish Chowder Recipe Notes

For a spicier chowder: Add a pinch of cayenne pepper to the crockpot with the other spices for a subtle kick of heat.

Types of Fish: You can also use different types of white fish like: such as cod, halibut, haddock, or a blend of clams for slow cooker clam chowder.

For a lighter variation use skim milk or a plant-based milk alternative.

Let me know what YOU think!

If you try this recipe, I’d really appreciate a star rating on the recipe card or review in the comments below! Also, if you have any questions, leave them in the comments below and I’ll answer them!

Crockpot Fish Chowder – Creamy Slow Cooker Recipe

Slow cooker fish chowder is easy to make, perfect for a busy weeknight dinner. It's deliciously creamy, briny flavor is mixed with crispy smoked bacon, and rich buttery potatoes.

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Course: Easy Dinner, Soup

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 7 hours hours

Additional Time: 30 minutes minutes

Total Time: 7 hours hours 40 minutes minutes

Servings: 8 servings

Calories: 487kcal

Author: Juliea Huffaker

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Ingredients

• 1/2 pound bacon about 6 slices bacon diced into 1/2 inch pieces. You can use salt pork here too, if you don’t have bacon.
• 3 tilapia fish fillets diced into 1/2 inch pieces. Fresh fish or frozen fish fillets both work for this recipe!
• 1 large yellow onion chopped
• 4 Yukon gold potatoes peeled and diced into 1/2 inch pieces. (Use medium sized potatoes. Red or russet potatoes work too.)
• 2 stalks celery diced small.
• 3 large cloves of garlic minced
• 2 cups water chicken broth or vegetable broth can be substituted.
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme leaves
• *Optional – 1 tablespoon clam juice.
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons cornstarch
• Optional: chopped chives and hot sauce for garnishing and oyster crackers for serving.

Instructions

• Wash peel and chop potatoes into 1/2 inch pieces, onion, celery. (Slice each celery stalk down the middle, then chop for a smaller size.)
• Preheat a cast-iron skillet on medium high.
• Chop your bacon, and cook bacon in the cast iron skillet until crisp, then remove it from the pan, and divide in half.
• Prep your crock pot, and add: chopped fish, half the bacon, the diced onions, diced potatoes, chopped celery, minced garlic, water (or vegetable broth & chicken stock are great here too!) salt, pepper and thyme.
• Refrigerate the remaining bacon, cream and milk till 30 minutes before dinner.
• Cook on low heat for 7 hours .
• In a small mixing bowl or measuring cup, add the milk, cream and cornstarch and whisk till the cornstarch is well combined.
• Add the milk mixture to the crockpot and cook on high for 30 minutes. 
• Reheat the remaining bacon pieces in the microwave for 30 seconds.
• Serve with remainder of crumbled bacon sprinkled over the top, chopped chives, *Optional a dash of hot sauce for heat lovers, and oyster crackers;)

Notes

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Freezing: This chowder can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving: Serve with oyster crackers, crusty bread, or a side salad.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 23g | Protein: 39g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Cholesterol: 131mg | Sodium: 940mg | Fiber: 2g | Sugar: 4g