Slow Cooker Recipes

Leftover fish chowder #cheapdinners #cooking instant pot recipe

by Alex - We use what we have

Seafood
Published 19 April 2026Original video

This leftover fish chowder is an economical way to transform leftover fish into a creamy, satisfying dinner. Part of the 'cheap dinners' series, this recipe is designed to make the most of ingredients you already have at home. Traditionally made in an Instant Pot, we've adapted it for slow cooker cooking to give you maximum flavour and convenience. It's a warming, wholesome dish that's perfect for family meals and doesn't require expensive ingredients

Video thumbnail: Leftover fish chowder #cheapdinners #cooking instant pot recipe

Watch: Leftover fish chowder #cheapdinners #cooking instant pot recipe

Original recipe video — click to play

Original video by Alex - We use what we have6k likes on YouTube
15 mins
Prep time
6 hrs
Slow cook (Low)
4 hrs
Slow cook (High)
4
Serves
6 hrs 15 mins
Total (Low)
Slow cooker setting:Low 6 hours or High 4 hours

Original method: 20 minutes (Instant Pot)

Ingredients

Servings:
4
Units:

Base

  • 300 g leftover cooked fish, flaked, flaked, bones removed

    Add in final 20 minutes to prevent overcooking

    Any white fish works well

  • 1 large onion, diced

    Brown in a pan first for flavour

  • 2 sticks celery, diced

    Brown with onion

  • 300 g potatoes, diced small

Liquid

  • 750 ml fish or vegetable stock

    Reduced slightly from original for slow cooker

Seasoning

  • 1 tsp salt

    To taste

  • ½ tsp black pepper

    To taste

Flavouring

  • 150 ml double cream
    (optional)

    Add in final 30 minutes of cooking

    For creamier chowder

  • 15 g fresh parsley
    , chopped(optional)

    Add as garnish at end

  • 2 sprigs thyme or bay leaves(optional)

    Remove before serving if using bay leaves

Method

  1. 1

    Heat a frying pan and lightly brown the diced onion and celery for 3–4 minutes until softened. This builds flavour into the chowder.

    ~5 mins

    Tip: This step is recommended even though it's a slow cooker recipe

  2. 2

    Transfer the browned onion and celery to your slow cooker. Add the diced potatoes, stock, salt, pepper, and herb sprigs (if using).

    ~2 mins
  3. 3

    Cover and cook on Low for 5 hours or High for 3.5 hours, until the potatoes are tender.

    ~5 hrs 30 mins

    Tip: Do not add the fish yet

  4. 4

    Gently stir in the flaked leftover fish and cream (if using). Cook uncovered for a further 20–30 minutes on High until heated through.

    ~25 mins

    Tip: Adding fish late prevents it becoming tough and overcooked

  5. 5

    Remove herb sprigs if used. Taste and adjust seasoning with salt and pepper as needed.

    ~2 mins
  6. 6

    Ladle into bowls and garnish with fresh chopped parsley. Serve immediately with crusty bread.

    ~3 mins

    Tip: Parsley adds freshness and colour

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

White fish varieties are ideal for chowder as they have a mild, flaky texture. Leftover cooked salmon, cod, haddock, or pollock all work beautifully. Avoid oily fish like mackerel as the strong flavour can overpower the subtle creamy taste. If you don't have leftover cooked fish, you can use fresh fish fillets chopped into chunks, adding them in the final 20 minutes as instructed

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