Slow Cooker Creamy Chowder-Style Tilapia Stew

Total Time
5 hr 25 min
5 min
5 hr 20 min
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 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


For a different flavor, substitute 1 trimmed, chopped, large fennel bulb for the celery.

A happier, healthier you starts here