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)

Directions
1. Place the fish, potatoes, onion, celery, and carrots into the slow cooker.
2. Pour in the chicken or vegetable broth, ensuring that the ingredients are well covered. Add the Old Bay seasoning, bay leaf, and dried thyme. Season with salt and pepper to your taste.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the vegetables are tender.
4. In the last 30 minutes of cooking, stir in the mixed cornstarch and water to thicken the chowder. Then gently stir in the heavy cream or half-and-half.
5. Remove the bay leaf and adjust the seasoning if necessary before serving.
6. Ladle the chowder into bowls and garnish with chopped parsley if desired.

Variations & Tips
For those with dietary restrictions or preferences, you can easily substitute the heavy cream with a dairy-free alternative like coconut milk—it gives the chowder a lovely richness. If you have family members who aren’t fans of fish, try using chicken and adjusting the cooking time accordingly. To up the veggie content, throw in some frozen corn during the last 30 minutes of cooking for a sweet crunch. Don’t have Old Bay? Mix some paprika, celery salt, and a pinch of cayenne pepper for a homemade solution. For an extra kick, sprinkle in a bit more cayenne pepper or some hot sauce to individual bowls. Remember, recipes are just starting points. Feel free to adjust this one to your own family’s preferences and enjoy the warmth it brings to your table.