Slow Cooker Creamy Chowder-Style Tilapia Stew
- Total Time
Use the slow cooker to build a complex, layered base for the stew; add the fish and cream when you come home from your day.
fat-free reduced sodium chicken broth4 cup(s)
uncooked celery4 rib(s), medium, thinly sliced
uncooked red potato(es)1 medium, diced
uncooked onion(s)1 small, yellow, chopped
frozen corn kernels½ cup(s)
crisp cooked bacon2 slice(s), drained
minced garlic1 tsp
dried thyme½ tsp
freshly grated nutmeg¼ tsp
uncooked tilapia fillet(s)1 pound(s), skinless, cut into 2-inch pieces
heavy whipping cream2 Tbsp
- Mix broth, celery, potato, onion and corn in a 4- to 6-quart slow cooker. Crumble in bacon, then stir in garlic, thyme and nutmeg. Cover and cook on low for 5 hours. The mixture can now be left on keep-warm setting for up to 3 hours.
- Gently stir in fish, turn cooker to high, cover, and cook for 20 minutes. Stir in cream just before serving.
- Serving size: About 1 3/4 cups