We need things that are quick, easy and will hold up to staying warm for an extended period of time on dance class nights. The first shift of meals may be anywhere from 6:30 to 7:30 pm and the last at 9:00 pm. Simple meals in the slow cooker are what I have found work best for us. I leave a note or text of what needs to be done with the meal before serving and by the time I get home with our daughter at 9:00 pm our meal is still warm and waiting for us.
I was very hesitant if my family would like this dish. They tend not to like soups for dinner and especially a fish soup? I had visions of dumping the whole thing in the garbage when we got home.
Someone on my Buffalo Beef Stuffed Sandwich post commented that knowing me I probably saved the bread I removed from the sandwich to use in something else. They were right! Making some rustic croutons from butter and garlic added a bit of crunch to the dish. If you don’t want to make homemade croutons just purchase a bag of Garlic Croutons. They are a great addition to the dish.
Everyone really liked it! My son even took some the next day in his lunch. The fish wasn’t overwhelming but was present. I used Tilapia which is a lighter fish. You can use any fish you prefer in this dish.
This dish is gluten-free for my mostly gluten-free son (minus the Italian bread croutons). I served this with a green side salad.
Slow Cooker Fish Chowder
- 2 lbs. red potatoes, diced into 1/2″ pieces
- 4 oz. baby carrots, cut into 1/4ths
- 4 cups chicken stock
- 1 tablespoon Morton Nature’s Seasoning
- 2 lbs. Tilapia, thawed if frozen or other fish of your choice
- 1 cup frozen corn
- 2 cups heavy cream
- 1 tablespoon cornstarch and 1 tablespoon water – if needed
- Place red potatoes, carrots, chicken stock and Morton Nature’s Seasoning into the slow cooker. Stir and cook on low for 5-7 hours.
- One hour before ready to serve stir in corn and then place fish on top of vegetables. If fish is slightly frozen or very cold it may take a bit longer to cook.
- Thirty minutes before serving, flake fish into chunks and stir with vegetables. If needed add a bit of chicken stock to make it “soupy.”
- Fifteen minutes before serving add heavy cream and stir. Let sit for 15 minutes. Taste for flavor and thickness. If needed add salt and pepper to chowder. If the chowder is not thick enough for you mix the cornstarch and water in a small bowl until the cornstarch dissolves. Turn the slow cooker on high and stir the slurry into the vegetable mixture. Allow to sit 5-10 minutes and stir again.
- Serve soup hot.Topped with croutons if desired.