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.
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