A creamy and comforting fish chowder is perfect for cozy evenings or family dinners. Using Reynolds Wrap® makes clean-up a breeze, so you can focus on enjoying every flavorful bite.
Prep Time20 min
Cook Time6 hr
Total Time6 hr 20 min
Difficulty
Hard
Expert Cooking Tips
Use fresh or well-thawed fish for the best texture.
Sauté the onions and celery until soft to bring out their sweetness.
Wrap the fish tightly in foil to steam it gently and preserve moisture.
Ingredients
0/11
Why Everyone Loves This Recipe
This chowder is rich, creamy, and full of fresh flavors from the sea. It’s easy to make and perfect for cozy dinners. Using Reynolds Wrap® helps keep the fish tender and locks in all the delicious juices.
Step 1
Lin your slow cooker with a slow cooker liner—this makes cleanup so much easier. Once the liner is in place, add the potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine, and lemon-pepper seasoning. Give everything a good stir to combine.
Step 2
Cover the slow cooker and let it cook on low for about 6 to 7 hours, or on high for 3 to 3 ½ hours. While that’s going, if your fish is frozen, go ahead and thaw it out, then rinse and pat it dry.
Step 3
When the veggies are tender, place the fish right on top of the mixture in the slow cooker. If you were cooking on low, switch it to high now. Cover and cook for another hour, until the fish is cooked through.
Step 4
Finally, stir in the undrained tomatoes and the dry milk powder, gently breaking up the fish as you mix. Let the chowder sit for a few minutes to let the flavors meld. Serve it straight from the liner using a wooden or plastic spoon—just don’t try to lift the liner out with the food inside. Afterward, let the slow cooker cool completely before removing and discarding the liner.
157
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
How To Serve This Dish
Serve the chowder hot with crusty bread or oyster crackers. A sprinkle of fresh parsley or chives on top adds color and brightness. Pair it with a light white wine or a crisp apple cider for a balanced meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid curdling the cream. For longer storage, freeze without cream and add it fresh when reheating.
Frequently Asked Questions
Can I use fresh fish instead of frozen for this recipe?
Yes, fresh fish works great. Just add it when the veggies are tender and cook for about an hour until done.
Do I need to thaw the fish before adding it to the slow cooker?
Yes, it’s best to thaw, rinse, and pat the fish dry before adding it to ensure even cooking.
What if I don’t have a slow cooker liner?
You can cook without a liner, but cleanup may be harder. Greasing the slow cooker well can help prevent sticking.
Can I substitute the cream of celery soup with something else?
You can use cream of mushroom or cream of chicken soup as alternatives for a similar creamy texture.
Is it okay to use other types of whitefish besides cod?
Absolutely, any firm whitefish like haddock or pollock will work well.
Can I make this recipe in a regular pot instead of a slow cooker?
Yes, cook the ingredients over medium heat until veggies are tender, then add fish and cook until done, but cooking times will be shorter.
How do I store leftovers and how long do they last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Can I freeze the chowder after cooking?
Yes, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
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