Medium

Slow-Cooker Fish Chowder

Total Time
1h 17m
28m prep ยท 49m cook
Servings
4 people
Rating
โ€”
Difficulty
Medium
2 views
๐ŸŒพ Gluten-Free ๐Ÿฅœ Nut-Free

This is a great, hearty slow cooker fish chowder that's lower in fat. It's perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock, and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!), so I make this when I have company coming when we can finish it in one or two days.

Ingredients

  • 4 stripss bacon , chopped
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 6 cups chicken stock
  • 3 stalks celery , diced
  • 2 large potatoes , diced
  • 2 large carrots , diced
  • 1 cup fresh corn kernels
  • ground black pepper to taste
  • 0.5 teaspoons red pepper flakes , or to taste
  • 1 cup scallops
  • 1 cup uncooked medium shrimp , peeled and deveined
  • halibut , cut into bite-size pieces
  • 1 , 12 ounce

Instructions

  1. 1

    Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes. Drain excess grease. Add onion and garlic to bacon; cook and stir until onion translucent, about 5 minutes. Transfer to a slow cooker.

  2. 2

    Add chicken stock to slow cooker. Stir in celery, potatoes, carrots, and corn; season with black pepper and red pepper flakes. Cover slow cooker.

  3. 3

    Cook on High for 3 hours.

  4. 4

    Stir scallops, shrimp, and halibut into slow cooker; cook 1 hour more. Stir in evaporated milk until thoroughly heated; serve.

Nutrition Facts

Per serving

๐Ÿณ

Want to cook this?

Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.

Sign In to Save Recipe Create Free Account

Prefer a printed copy? Use our print-friendly view with adjustable servings and font size.

Open Print View