Glad you played around with this recipe to make it work for you. Yes depending on the fish you use, adjusting the time is certainly an option.

In reply to Mark.

I used thawed pollock. I put the evaporated milk in for 40 minutes, then put the chunked-up fish in for 20 minutes. I didn’t add the milk & the fish at the same time b/c one hour would’ve overcooked the fish.

We love thick chowder. Replacing the seasoning with Old Bay sounds delicious as well. Perhaps the carrots and potatoes needed to be smaller in size. Glad you will make this work for you.

I used 3 pollock fillets, and I wish I’d had more. I also used 2 teaspoons of Old Bay seasoning instead of Cajun spice. I also had some carrots and celery that I threw in. I didn’t think the final result was brothy enough tho. And the carrots and potatoes didn’t soften enough, even after 6 hours on low. But the chowder was well-seasoned, easy to prepare, and made a lot. It will be a good springboard for a slow-cooker seafood chowder that I’ll play around with in the future.

I would cut the cod into nice large chunks. As for the cooking time, I would assume it to be similar, but it is easy to check with a fork to make sure it is cooked through. ENJOY!

This slow cooker fish chowder is a seafood lover’s dream.

The perfect way to warm up on a cold winter day.

You are very welcome. Hope you enjoy this slow cooker fish chowder as much as we do.

The magical slow cooker does all the work. You get to eat the delicious results.

You can easily adapt this for the stovetop. A slow cooker is the best invention ever. You really need to give it a try.

It is a comfort food keeper for sure.