1 1/2 lbs. fresh or frozen bluegills or other fish fillets
1/4 lb. diced bacon
1 chopped medium onion
1/2 to 3/4 c. chopped green onions with tops
2 or 3 pared/cubed potatoes
1 1/2 c. water
1 1/2 tsp. salt
1/3 tsp. pepper
13 oz. evaporated milk
Thaw frozen fish fillets. Cut into bite-size pieces. In a small skillet saute bacon and onions until golden. Drain and put in a slow cooker with fish. Add all remaining ingredients except for evaporated milk.
Cover and cook on low for 6-9 hrs. or until potatoes are tender. Add milk during the last hour.
Or you can cook on high for 2 1/2-3 1/2 hrs. Serve.
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