Creamy Slow Cooker Fish Chowder With Bacon

Name: Creamy Slow Cooker Fish Chowder With Bacon
Ingredients: 2 pounds frozen fish fillets (catfish, haddock, etc., thawed); 1/4 pound bacon (or streaky salt pork, diced); 1 medium onion (chopped); 4 medium red-skinned potatoes (peeled and cubed); 2 cups water; 1 to 1 1/2 teaspoons Kosher salt (or to taste); 1/4 teaspoon black pepper; 1 (12-ounce) can evaporated milk

www.thespruceeats.com

Your recipes

Creamy Slow Cooker Fish Chowder With Bacon

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds frozen fish fillets (catfish, haddock, etc., thawed)1/4 pound bacon (or streaky salt pork, diced)1 medium onion (chopped)4 medium red-skinned potatoes (peeled and cubed)2 cups water1 to 1 1/2 teaspoons Kosher salt (or to taste)1/4 teaspoon black pepper1 (12-ounce) can evaporated milk

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Gather the ingredients. The Spruce Cut the thawed fish fillets into bite-sized pieces. The Spruce Place in the slow cooker. The Spruce Dice the bacon or salt pork into small pieces. The Spruce In a large skillet over medium heat, fry the bacon or salt pork with the chopped onion until the meat is cooked and onion is golden. The Spruce Drain and discard excess fat. The Spruce Transfer the bacon and onion mixture to the slow cooker with the fish pieces. The Spruce Add the cubed potatoes, water, salt, and pepper. The Spruce Cover and cook on low for 5 to 6 hours, or until the potatoes are tender. The Spruce Add the can of evaporated milk and cook for another 30 minutes to 1 hour, or until hot. The Spruce Serve and enjoy!