Smoky Fish Chowder with Potatoes and Corn

Flavorful soup that my mom has made for special occasions!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the slow cooker insert on the stove top over medium heat, then add the bacon and fry until the bacon is crisp about five minutes using a slotted spoon transferred to a small bowl pour off all but 1 tablespoon of the fat from the inert and return the insert to medium high heat add the onion, celery, and bell pepper, and Cook stirring often and scraping up any brown bits from the insert bottom with a wooden spoon Until softened. About three minutes. Return the bacon to the insert.

Step 2

Transfer the insert to the slow cooker add the potatoes, broth, wine, and 1 tablespoon teaspoon of salt and stir to mix well cover and cook on the low heat setting for four hours. The potatoes should be tender uncover add the white fish, salmon, corn, and cream and stir to mix well recover and cook on the low heat setting for one hour. The white fish should be opaque throughouttaste and adjust the seasoning with salt.

Step 3

Ladle into individual bowls and garnish with the chives if using serve right away