Slow Cooker Bermuda Fish Chowder

Slow cooker Bermuda fish chowder is a simple and delicious soup that can be made with ingredients you likely already have in your kitchen. This hearty and comforting dish combines diced potatoes, pork, onions, celery, green pepper, tomatoes, and curry powder to create a flavorful and satisfying meal.

What are some of the benefits of cooking with a slow cooker?

Slow cookers are a convenient and easy way to cook. They allow you to prepare a meal in the morning and have it ready for when you get home, or they can be programmed to automatically turn on when you leave work.

Some of the benefits of cooking with a slow cooker are that it is easy to use, doesn’t require any special skills, and saves time. The food cooks evenly and slowly so there is minimal risk of burning or overcooking. You can use it all day long without worrying about having to constantly monitor the food – just set it and forget it!

What is Classic Bermuda Fish Chowder?

The definition of a classic Bermuda fish chowder is an American soup made with cod, potatoes, onion, and herbs. It is usually served with bread crumbs and milk.

A classic Bermuda fish chowder can be found in every restaurant on the island. It is a hearty meal that can be eaten as a main course or as an appetizer.

How to Make Bermuda Fish Chowder in a Slow Cooker

To make this chowder in a slow cooker, start by gathering your ingredients. You will need 4 cups (1 L) of fish stock, a 14½ oz (435 ml) can of Italian plum tomatoes (undrained), 1/3 cup (80 ml) of catsup or ketchup, and 2 small smoked pork hocks. Additionally, you will need 3 cups of peeled and cubed potatoes, 1 cup of diced onions, 1 cup of diced celery, 1 cup of diced green pepper, and 1 tablespoon of curry powder.

Begin by combining the fish stock, tomatoes, catsup or ketchup, pork hocks, potatoes, onions, celery, green pepper, and curry powder in the slow cooker. Stir everything together to ensure the flavors are well distributed.

Next, cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. This will allow the flavors to meld together and the potatoes to become tender.

Once the chowder is cooked, remove the pork hocks from the slow cooker and shred the meat. Return the shredded meat to the chowder and stir to combine.

Serve the slow cooker Bermuda fish chowder hot, garnished with fresh parsley if desired. This comforting soup is perfect for chilly days and will warm you up from the inside out. Enjoy the rich flavors and hearty texture of this delicious dish.

What is the Favorite Way to Serve Bermuda Chowder?

Bermuda chowder is a thick, creamy, and flavorful soup that is often served as an appetizer or main course. It is made with potatoes, onions, celery, and a variety of herbs and spices.

There are many ways to serve it. Some people like to serve it in bowls, while others prefer to pour the soup into a baking dish that has been lined with croutons. The most popular way to serve Bermuda chowder is in bread bowls.

Fish Chowder Serving Suggestions

Once you have prepared your slow cooker Bermuda fish chowder, there are several ways you can serve and enjoy this delicious dish. Here are a few serving suggestions to enhance your dining experience:

1. Crusty Bread: Serve your fish chowder with a side of crusty bread. The warm and hearty chowder pairs perfectly with the crunchy texture of the bread. You can dip the bread into the chowder or spread it with butter for added richness.

2. Fresh Salad: Balance the richness of the chowder with a fresh salad. A simple green salad with a tangy vinaigrette or a citrusy fruit salad can provide a refreshing contrast to the savory flavors of the chowder.

3. Garnishes: Add some extra flavor and texture to your fish chowder by garnishing it with various toppings. Some popular options include chopped fresh parsley, crumbled bacon, grated cheese, or a dollop of sour cream. These garnishes not only enhance the visual appeal of the dish but also add additional layers of taste.

4. Pair with a Light White Wine: If you enjoy wine with your meals, consider pairing your fish chowder with a light white wine. The crisp and refreshing flavors of a Sauvignon Blanc or a Pinot Grigio can complement the seafood and enhance the overall dining experience.

By considering these serving suggestions, you can elevate your slow cooker Bermuda fish chowder into a complete and satisfying meal. Experiment with different accompaniments to find your favorite combination and enjoy the rich flavors of this comforting dish.

How to Store Chowder Leftovers

Once you have enjoyed your slow cooker Bermuda fish chowder, you may have some leftovers that you want to save for later. Proper storage is essential to maintain the flavor and quality of the chowder. Here are some tips on how to store your chowder leftovers:

1. Cool the Chowder: Allow the chowder to cool down to room temperature before storing it. This will prevent condensation from forming inside the container and affecting the texture of the chowder.

2. Choose the Right Container: Use airtight containers or resealable plastic bags to store the chowder. Make sure the containers are clean and dry before adding the chowder.

3. Portion Control: Divide the chowder into smaller portions before storing. This will make it easier to thaw and reheat only the amount you need, without having to defrost the entire batch.

4. Refrigerate or Freeze: If you plan to consume the leftovers within a couple of days, store them in the refrigerator. For longer storage, freeze the chowder. It can be kept in the freezer for up to 3 months.

5. Label and Date: Remember to label the containers with the date of storage. This will help you keep track of how long the chowder has been stored and ensure you consume it within the recommended time frame.

By following these storage tips, you can enjoy your slow cooker Bermuda fish chowder even after it has been refrigerated or frozen. Just remember to thaw and reheat the chowder thoroughly before serving to ensure it is safe to eat.

Slow Cooker Bermuda Fish Chowder

You may like as well:

Ingredients

• 4 cups (1 L) fish stock
• 14½ oz (435 ml) can Italian plum tomatoes, undrained
• 1/3 cup (80 ml) catsup or ketchup
• 2 small smoked pork hocks
• 3 cups peeled and cubed potatoes
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1/2 cup chopped green bell pepper
• 2 ½ teaspoons Worcestershire sauce
• 2 bay leaves
• 1/2 teaspoon dried thyme leaves
• 1 teaspoon curry powder
• 1 pound (480 g) lean fish fillets
• salt and freshly ground black pepper to taste

Method