Creamy crockpot fish chowder is a comforting, easy weeknight dinner the whole family will love. Tender white fish, buttery potatoes and crisp bacon combine in a rich, briny broth made with whole milk and cream. This slow cooker chowder requires minimal hands-on time: prep the ingredients in the morning, let the slow cooker do the work, then finish with a quick cream-thickening step so it’s ready for dinner. The recipe yields about eight servings, making it great for family meals or leftovers.
This version takes inspiration from New England clam chowder but focuses on flaky white fish for a delicate texture and clean seafood flavor. Serve with oyster crackers or a crusty roll for a satisfying meal on chilly evenings. The ingredients are simple and likely already in your kitchen, and the slow cooker method keeps the fish moist and the potatoes tender without hovering over the stove.
Key Ingredients
- Bacon or salt pork, diced — adds smoky depth and a crisp garnish.
- Tilapia fillets, diced into 1/2-inch pieces — fresh or frozen both work; other white fish may be substituted.
- Yellow onion — provides a mild, savory base flavor.
- Yukon Gold potatoes — hold their shape and give a creamy, chunky texture; red or russet are acceptable substitutes.
- Celery and fresh garlic — classic aromatics for chowder.
- Water or broth, whole milk and heavy cream — a simple, creamy base; clam juice is optional for extra seafood flavor.
How To Make Creamy Fish Chowder
- Wash, peel and dice the potatoes into 1/2-inch pieces. Chop the onion and celery; slicing each celery stalk lengthwise first makes for smaller pieces.
- Preheat a cast-iron skillet over medium-high heat. Chop the bacon and cook until crisp. Remove half the cooked bacon and reserve it for stirring into the crockpot; keep the remaining bacon in the refrigerator for garnishing later.
- Place the diced fish, half the crisped bacon, chopped onion, potatoes, celery and minced garlic into the slow cooker. Add water or broth, salt, pepper and dried thyme. Stir to combine.
- Cover and cook on low for about 7 hours, or until the potatoes are tender and the flavors are melded.
- About 30 minutes before serving, whisk together whole milk, heavy cream and cornstarch in a small bowl until the cornstarch is fully dissolved. Pour the mixture into the crockpot, switch to high, and cook 30 minutes to thicken the chowder.
- Reheat the reserved bacon pieces briefly in the microwave or skillet. Taste the chowder and adjust seasoning as needed.
- Ladle the chowder into bowls and top with the warmed bacon, chopped chives and, if you like, a dash of hot sauce for a little heat. Serve with oyster crackers or warm bread.
Crockpot Fish Chowder Recipe Notes
Spice it up: For a subtle kick, add a pinch of cayenne or crushed red pepper while cooking.
Types of fish: While this recipe uses tilapia, cod, haddock, halibut or a firm white fish all work well. You can also add a small amount of clam juice to enhance the seafood flavor.
Lighter variation: Substitute skim milk or a plant-based milk alternative in place of whole milk and reduce or omit the heavy cream for a lighter chowder.
Beginner-friendly: The slow cooker method is forgiving—prep in the morning, leave on low and finish with the milk-and-cornstarch step for a smooth, creamy finish.
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Crockpot Fish Chowder – Creamy Slow Cooker Recipe
Ingredients
- 1/2 pound bacon — about 6 slices, diced into 1/2-inch pieces (salt pork may be used instead).
- 3 tilapia fillets, diced into 1/2-inch pieces (fresh or frozen).
- 1 large yellow onion, chopped.
- 4 Yukon Gold potatoes, peeled and diced into 1/2-inch pieces (red or russet potatoes also work).
- 2 stalks celery, diced small.
- 3 large garlic cloves, minced.
- 2 cups water (or chicken or vegetable broth).
- 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, hot sauce and oyster crackers for serving.
Instructions
- Wash, peel and chop the potatoes into 1/2-inch pieces. Chop the onion and celery; slice each celery stalk lengthwise first for smaller pieces.
- Preheat a cast-iron skillet over medium-high heat.
- Chop the bacon and cook until crisp. Remove half and reserve for the chowder; refrigerate the rest for garnishing.
- In the slow cooker, add the diced fish, half the bacon, chopped onion, diced potatoes, celery, garlic, water or broth, salt, pepper and thyme. Stir gently.
- Cover and cook on low for 7 hours, or until potatoes are tender.
- About 30 minutes before serving, whisk milk, cream and cornstarch until smooth. Add to the crockpot and cook on high for 30 minutes to thicken.
- Warm the reserved bacon pieces and taste the chowder, adjusting seasoning if needed.
- Serve topped with crumbled bacon and chopped chives. Add oyster crackers or warm bread on the side and a dash of hot sauce if desired.
Notes
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid curdling the dairy.
- Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serving: This chowder pairs well with oyster crackers, crusty bread or a crisp side salad.
Nutrition
Calories: 487 kcal |
Carbohydrates: 23 g |
Protein: 39 g |
Fat: 26 g |
Saturated Fat: 12 g |
Cholesterol: 131 mg |
Sodium: 940 mg