Sometimes, there’s just nothing better than sitting down to a warm, comforting bowl of chowder. It’s a dish that really brings the family together around the table, even on the busiest of days. Fish chowder is a classic recipe originating from the coastal Northeastern United States, where hearty and warming seafood dishes are a staple. This Slow Cooker Fish Chowder is a nod to those traditional recipes, but with the convenience of a slow cooker so you can have that all-day simmered taste without all-day effort. It’s perfect for those chilly evenings or when you simply crave a touch of the sea, no matter where you live.
This cozy fish chowder is wonderful on its own, but it can be turned into a full-fledged dinner with a few thoughtful sides. I love to serve it with a crusty bread or oyster crackers for dipping. A simple green salad dressed in a light vinaigrette adds a fresh contrast to the creamy chowder. And for those who like a little something sweet after their meal, a slice of cornbread pairs beautifully and rounds everything out.

Ingredients
– 1 1/2 pounds white fish fillets (such as cod or tilapia), cut into bite-sized pieces
– 2 large potatoes, peeled and diced
– 1 medium onion, chopped
– 2 celery stalks, diced
– 2 carrots, peeled and sliced
– 3 cups low-sodium chicken or vegetable broth
– 1 teaspoon Old Bay seasoning
– 1 bay leaf
– 1/2 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup heavy cream (or half-and-half for a lighter option)
– 2 tablespoons cornstarch mixed with 2 tablespoons water
– Fresh parsley, chopped for garnish (optional)

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