Thick, rich and creamy, this slow-cooker fish chowder is full of tender potatoes, sweet kernels of corn and a mixture of smoked salmon and flaky white cod. Serve the chowder with corn muffins or thick slices of crusty sourdough bread. If your slow cooker doesn’t have a flameproof insert, use a large sauté pan for the first step, then transfer the ingredients to a slow cooker insert after you deglaze the pan.
Slow-Cooker Fish Chowder with Potatoes and Corn
- 2 slices thick-cut applewood-smoked bacon, chopped
- 1 yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 red bell pepper, seeded and finely chopped
- 2 lb. (1 kg) Yukon gold potatoes, unpeeled, cut into 1-inch (2.5-cm) pieces
- 4 cups (32 fl. oz./1 l) low-sodium vegetable or chicken broth
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- Kosher salt
- 2 lb. (1 kg) thick white fish fillets such as cod or halibut, cut into 1 1/4-inch (3-cm) chunks
- 1/2 lb. (250 g) hot-smoked salmon, skinned and broken into bite-size chunks
- 1 1/2 cups (9 oz./280 g) frozen white corn
- 3/4 cup (6 fl. oz./180 ml) heavy cream
- 1 bunch fresh chives, chopped (optional)
1. Put the slow-cooker insert on the stove top over medium heat, then add the bacon and fry until the bacon is crisp, about 5 minutes. Using a slotted spoon, transfer to a small bowl. Pour off all but 1 tablespoon of the fat from the insert and return the insert to medium-high heat. Add the onion, celery, and bell pepper and cook, stirring often and scraping up any browned bits from the insert bottom with a wooden spoon, until softened, about 3 minutes. Return the bacon to the insert.
2. Transfer the insert to the slow cooker, add the potatoes, broth, wine, and 1 teaspoon salt, and stir to mix well. Cover and cook on the low-heat setting for 4 hours. The potatoes should be tender.
3. Uncover, add the white fish, salmon, corn, and cream, and stir to mix well. Re-cover and cook on the low-heat setting for 1 hour. The white fish should be opaque throughout. Taste and adjust the seasoning with salt.
4. Ladle into individual bowls, garnish with chives, and serve immediately. Serves 8.
Learn to make the most of your slow cooker with this and other inspiring recipes in our Quick Slow Cooking, by Kim Laidlaw.