Slow Cooker Fish Chowder

8 Reviews

Prep: 30 min
Cook: 4 hr
Ready In: 4 hr 30 min

“A great, hearty fish chowder that's lower in fat. 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 would make this when I have company coming who can finish it in 1 or 2 days.” - by KathrynG

Directions

Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

Nutrition

Amount Per Serving (9 total)

Calories
235 cal
12%

Carbs
27.9 g
9%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

iloveona12

Aug. 10, 2012

"Yummy! Yum! I changed a few things just because I didn't have some things on hand! Added Half & Half to make it more of a chowder type of meal. My kids and everyone else LOVED it!..." See more"

josiedawn

Jul. 21, 2012

"This soup is so delicious! The bacon adds a really nice flavor to the seafood. We had a frozen halibut filet, so we just put the whole filet into the chowder 1 hour (as it says in the recipe) and then..." See more just used a fork to separate it. VERY GOOD!"

gravyfury

Sep. 28, 2012

"I swapped out the halibut with a standard COD steak filet because I didn't want to pay $19.99 per pound. It was very watery so I needed to add a roux made of butter, flour, and the broth. Overall it w..." See moreas good but I feel it was more related to a soup than a chowder."

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