Crockpot Fish Chowder

"I used tilapia, which someone else recommended. It's not a very ""fishy"" fish. Nevertheless, my house smelled terrible while this was cooking and no one wanted to eat the resulting chowder because of the smell. The chowder is too bland, making it even fishier, because that's the only flavor. I ended up adding more salt, some ground red pepper, a splash of vermouth, a pinch of brown sugar, some Parmesean cheese, frozen corn, grated carrots, and a can of undrained clams. I also used chicken broth instead of water. This was just to make the concoction palatable. This recipe will NOT be done in 5 hours, even if you turn your crockpot to High. Even well-diced potatoes need longer than that to cook to a good, soft, soupy consistency (and I like chunky soups and chowders). I had to scramble to come up with a new dinner plan after the chowder did not get ready in time (and that was before I added all the other ingredients). I had to save this to cook longer the next day. Also, note that it is not possible to cook the bacon and the diced onion together. Your onion will burn before the bacon is done. Cook your bacon first, remove it from the pan, then cook your onion. This recipe makes a TON so you're in trouble if no one wants to eat it. You can make it taste a lot better by doctoring it up, but there's still the issue of the smell. And it also becomes a lot more work than you anticipated."