Easy Charente Fish and Potato Slow Cooker Chowder Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, you can lightly sauté the onions in a separate pan before adding them to the slow cooker, though this is optional.

This extra step adds a mild sweetness to the broth that pairs beautifully with the delicate white fish. If you choose to do this, ensure the onions have cooled slightly before adding them to the slow cooker.

Consider serving this chowder with a side of crusty bread to soak up the flavorful broth. A simple baguette or rustic sourdough works well, as it complements the texture of the potatoes and fish without overpowering the dish.

Keep the serving bowls warm to ensure the chowder stays at an ideal temperature while you enjoy your meal.

Variations

• Creamy Variation: Stir in a half-cup of heavy cream during the final ten minutes of cooking for a richer, more velvety consistency that pairs beautifully with the white fish.
• Vegetable Medley: Add sliced leeks or carrots to the potato and onion layer to introduce additional sweetness and vibrant color to the finished chowder, enhancing its rustic appeal.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 2 days.

Reheat

Gently reheat in a saucepan over low heat until warmed through, being careful not to break the fish.

Store any leftovers in an airtight container in the refrigerator for up to two days. When storing, try to keep the fish pieces as intact as possible. Allow the chowder to cool to room temperature for no more than two hours before transferring it to the refrigerator to ensure food safety and maintain the best possible quality.

This dish is best enjoyed fresh, but you can prepare the ingredients ahead of time. Slice the potatoes and onions, and keep the fish refrigerated until you are ready to assemble the slow cooker.

Assemble the layers just before turning on the appliance to maintain the freshness of the fish and the integrity of the vegetable textures.

Serving ideas

Serve the chowder in warmed, wide-rimmed bowls to showcase the texture of the fish and vegetables. Ladle a generous portion of the broth over the fish and potatoes, ensuring each serving includes a good balance of all ingredients.

A sprinkle of fresh parsley or chives can be added at the very end for a touch of color and brightness.

The simplicity of this dish makes it ideal for a relaxed dinner. Pair it with a crisp white wine that matches the acidity used in the cooking process. Because the flavor is delicate, avoid serving it with overly spicy or pungent side dishes that might mask the subtle, natural taste of the fish and aromatic herbs.

Frequently asked questions

Recipe card

Easy Charente Fish and Potato Slow Cooker Chowder

Prep 15 minCook 4 hRest 5 minTotal 4 h 20 minServes 4

Ingredients

• 1 lb white fish fillets, cut into chunks
• 3 cups potatoes, sliced
• 1 cup onions, sliced
• 1 dried bouquet garni herb bundle
• 1/2 cup dry white wine

Instructions

1. Place the raw white fish chunks into the bottom of the slow cooker. Layer the sliced potatoes and onions evenly over the fish to ensure even cooking.
2. Place the dried bouquet garni bundle on top of the vegetables. Pour the dry white wine over the entire mixture, ensuring it covers the ingredients partially.
3. Cover the slow cooker and cook on low for 4 hours. Once finished, ensure the fish reaches an internal temperature of 145°F (63°C). Let the chowder rest for 5 minutes before gently stirring and serving in bowls.

Contains: fish, sulfites

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

28 g

Fat

4.5 g

Fiber

3 g

Sugar

2 g

Sodium

350 mg

Automatic estimate from the ingredient list, not laboratory-verified.