Print: Slow-Cooker Fish Chowder

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.

Prep

28 min

Cook

49 min

Servings

Difficulty

Medium

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 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.
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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/slow-cooker-fish-chowder