Slow cooker creamy tilapia chowder

3 - 6
PersonalPoints™ per serving
Total Time
5 hr 25 min
5 min
5 hr 20 min
This hearty chowder requires 5 quick minutes or easy knife work to be ready for a full day of slow cooking. Using the slow cooker builds a complex, layered base for the stew. The addition of bacon creates a rich smokiness that compliments the delicate nature of the tilapia. If you do not enjoy nutmeg, it can easily be omitted without damaging the flavor of the dish. Add the fish and cream when you come home from your day, being sure to plan for the 20 minutes of HIGH temperature cook time on the fish. For a flavor twist, substitute 1 trimmed, chopped, large fennel bulb for the celery. A light butter lettuce salad with a simple vinaigrette is the ideal accompaniment to this chowder.


Fat-free reduced sodium chicken broth

4 cup(s)

Uncooked celery

4 rib(s), medium, thinly sliced

Uncooked red potato(es)

1 medium, diced

Uncooked onion(s)

1 small, yellow, chopped

Frozen corn kernels

½ cup(s)

Crisp cooked bacon

2 slice(s), drained

Minced garlic

1 tsp

Dried thyme

½ tsp

Freshly grated nutmeg

¼ tsp

Uncooked tilapia fillet(s)

1 pound(s), skinless, cut into 2-inch pieces

Heavy whipping cream

2 Tbsp


  1. 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.
  2. Gently stir in fish, turn cooker to high, cover, and cook for 20 minutes. Stir in cream just before serving.
  3. Serving size: About 1 3/4 cups