• 3 lb. Wild-Caught White Fish, any variety
  • 64 oz. free range chicken broth
  • 10 small red potatoes
  • 1 butternut squash, peeled, seeds removed
  • 1 Onion
  • 8 oz. small carrots, peeled
  • 4 garlic cloves, peeled
  • ½ T. Chinese 5-Spice
  • 8 Slices of un-cured bacon, cooked and crumbled
  • 24 oz. coconut milk, full fat (2 cans - 10 - 12 oz. each)
  • Salt and Pepper to taste

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Capture your craving for “chowd-ah” with this Paleo-friendly stew. You won’t even miss the cream. You’ll find Slow Cooker Paleo Fish Chowder so satisfying and flavorful!

  1. Cut fish into small pieces.   Add fish and chicken broth to a 6-Quart slow cooker.
  2. Chop all vegetables, and add to slow cooker.
  3. Next add garlic, Chinese 5-spice, and crumbled bacon to slow cooker.
  4. Stir, cover and cook on LOW  for 10 hours.
  5. After 10 hours, place 1/2 of the mixture into the blender, and puree.
  6. Add puree back to slow cooker.
  7. Pour in coconut milk, salt and pepper to taste.
  8. Re-cover and cook on LOW 1/2 hour longer.
  9. Garnish with more crumbled bacon, if desired.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”




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