Slow Cooker: Fish Chowder In Bread Bowls

  • Servings : 4-6
  • Prep Time : 30m
  • Cook Time : 3:30 h
  • Ready In : 4:0 h

Fish chowder in edible bread bowls 

There’s nothing more welcoming than walking into your home after a cold winters day to a gorgeous hearty meal simmering away, leaving a mouth-watering aroma drifting through the house. This fish chowder is creamy, hearty and mild enough for the kids. The whole family should enjoy it and the kids will really enjoy eating their bowls at the end.

5 reasons to love slow cooking

1. Saves time with minimal preparation of meals

2. Prepare the meal in the morning to be cooked and ready for you by dinnertime

3. Save money by allowing you to experiment with cheaper cuts of meat – often called for in slow cooker recipes

4. You can use healthier trimmed meat as you don’t need the fat for moisture

5. The long, slow cooking times allow for a wonderful release of natural flavours filling your house with a delicious aroma and making the kids hungry and eager for dinner.

Nutrition Note: A fun way for kids to enjoy all the goodness fish has to offer.

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This recipe was featured in the Winter Warmers issue of our Magazine. To find out more about our popular magazines or to purchase online see the links below:

Launch magazine 

Back to School Magazine 

Winter Warmers Magazine

Spring Magazine 


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  • 500g firm white fish filets, boneless
  • 100g smoked ham, roughly chopped
  • 3 large potatoes, peeled and diced into 1cm cubes
  • 2 leeks, white part only, thinly sliced
  • 2 cloves garlic, crushed
  • 2 cups fish stock
  • 2 cups salt reduced chicken or vegetable stock
  • 1 bay leaf
  • 2 sprigs thyme
  • ¾ cups thickened cream
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped parsley
  • Salt and pepper
  • 4 bread rolls


Step 1

Cut fish filets into 2cm cubes and thoroughly check for and remove all bones. Cover and place in the fridge until needed. -

Step 2

Place the ham, potato, leek, garlic, stock, bay leaf and thyme in the slow cooker. Cook on high for 3 hours, or until the potato is tender. -

Step 3

Add the fish and cream. Cook for a further 30 minutes, or until the fish is cooked through. Stir through the lemon juice and parsley. -

Step 4

Pre-heat the oven to 180°C. Place bread rolls on a baking tray and bake for around 10 minutes or until the outside of each roll is crispy. -

Step 5

Slice the top of the bread rolls off and pull out around half of the bread inside. You want to leave enough to pad out the bowl so it doesn’t leak. -

Step 6

Spoon the warm chowder into the bowls. Sprinkle the adults version with salt and pepper and enjoy. -

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Recipe Comments

  1. posted by Kellie on August 12, 2014

    Um silly question could you freeze this?

    • posted by Allie on August 19, 2014

      As this has cream in it I think it is better fresh. Ax

  2. posted by Indya on September 22, 2014

    This looks yummy! Do you think that this would work with some more veggies in it like corn, Carrot and celery?

  3. posted by Kate Gilbert on February 2, 2015

    Do you have any tips for how to get fish into your family’s diet when you cant regularly get it fresh ? Is it poasible to buy frozen fish in supermarket that isnt processed?? What are the healthiest choices amongst canned fish?? Would anything except fresh fish work in this chowder recipe? Thanks

  4. posted by novella on June 22, 2015

    Do you think you could use an alternative to cream? Would yoghurt work?


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