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 can evaporated milk , 12 ounce
Instructions
-
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
Add chicken stock to slow cooker. Stir in celery, potatoes, carrots, and corn; season with black pepper and red pepper flakes. Cover slow cooker.
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3
Cook on High for 3 hours.
-
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
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