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Slow-Cooker Fish Chowder

4

270 min

Slow-Cooker Fish Chowder

Slow-Cooker Fish Chowder Photo 1

Time

270 min

Serving

9 persons

Calories

235

Rating

4.00★ (51)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • slices bacon: 4 piece (chopped)
  • onion: 1 piece (chopped)
  • garlic: 2 clove (minced)
  • chicken stock: 6 cups
  • corn kernels: 1 cup (fresh)
  • potatoes: 2 piece (diced)
  • stalks celery: 3 piece (diced)
  • carrots: 2 piece (diced)
  • ground black pepper: (to taste)
  • red pepper flakes: 0.5 tsp (to taste)
  • scallops: 1 cup
  • uncooked medium shrimp: 1 cup (peeled and deveined)
  • halibut: 0.25 pound (cut into bite-size pieces)
  • evaporated milk: 1 can (12 ounce can)

Metric Conversion

Stages of cooking

Slow-Cooker Fish Chowder Photo 21
Slow-Cooker Fish Chowder Photo 32
Slow-Cooker Fish Chowder Photo 43
  1. 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.
    Slow-Cooker Fish Chowder Photo 2
  2. 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.
    Slow-Cooker Fish Chowder Photo 3
  3. Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.
    Slow-Cooker Fish Chowder Photo 4

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