It took me a while to find a soup that was “different” enough to get me out of my current soup rut, yet still make both Andrew and I happy. While I was searching around on the Crockpot Lady’s blog, I found what I was looking for. This fish chowder is easy to put together, cooks in the crockpot, and tastes delicious. I purchased the “sale fish” that day – tilapia fillets – and used frozen shrimp, so the cost wasn’t prohibitive. Hearty and satisfying without being too bad for you, this would be a great meal for Fridays during Lent or any day of the year.
adapted from Crockpot 365
1 lb. white fish, cut into 2″ cubes
3 c. chicken broth
3 Idaho potatoes, cubed
1-1/2 c. frozen corn
1 medium onion, chopped
2 large carrots, cut into half moons
2 celery stalks, chopped
3 cloves garlic, minced
salt & pepper to taste
2 c. frozen shrimp
1 c. heavy cream
Combine all ingredients in slow cooker. I left the skins on the potatoes, which seemed heartier – exactly what I was going for. You could easily cut up all the veggies the night before, place in the stoneware insert, cover with the broth, and store in the fridge overnight. In the morning, add the fish and put the insert into the slow cooker. Reserve the final two ingredients (shrimp & cream) for later.
Cook on low for 8-10 hours. About half an hour before you’re ready to serve, stir in the cream and shrimp and turn the slow cooker to high. Serve garnished with fresh parsley and grated cheese, if you like.