Crock Pot Fish Chowder Recipes

SLOW COOKER FISH CHOWDER SOUP

Slow Cooker Fish Chowder Soup image

Made it the slow cooker this thick and hearty creamy potato soup with the addition of crab, creates the ultimate classic seafood chowder. Comfort food perfection.

Provided by Gloria Duggan | Homemade & Yummy

Number Of Ingredients 9

Ingredients

1 ½ pounds potatoes ((peeled and cubed))
8 ounces frozen corn
4 cups chicken broth
1 ½ pounds crab meat
½ cup all-purpose flour
1 teaspoon Cajun seasoning
½ teaspoon smoked paprika
12 ounces evaporated milk ((1 can))
salt and pepper ((to taste))

Steps:

Coat slow cooker with cooking spray.
Wash, peel and dice the potatoes into bite-size pieces. Place in the slow cooker.
Add the corn and flour to the potatoes toss to coat.
Add the seasonings and broth, mix, cover and cook on HIGH for 3 hours. (Low for 6 hours)
Turn slow cooker to LOW and add the milk and crab to the pot.
Cover and cook for an additional 60 minutes.

Nutrition Facts : Calories 322 kcal, Carbohydrate 38 g, Protein 31 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 1595 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

SLOW-COOKER FISH CHOWDER

Slow-Cooker Fish Chowder image

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.

Provided by KathrynG

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 4h30m

Yield 9

Number Of Ingredients 14

Ingredients

4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups chicken stock
1 cup fresh corn kernels
2 large potatoes, diced
3 stalks celery, diced
2 large carrots, diced
ground black pepper to taste
½ teaspoon red pepper flakes, or to taste
1 cup scallops
1 cup uncooked medium shrimp, peeled and deveined
¼ pound halibut, cut into bite-size pieces
1 (12 ounce) can evaporated milk

Steps:

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 Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g

FISH CHOWDER

Fish Chowder image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

SLOW COOKER FISH CHOWDER

Slow Cooker Fish Chowder image

Make a slow cooker fish chowder with potatoes and bacon that is delicious with a salad and crusty bread.

Provided by Diana Rattray

Categories Side Dish Lunch Dinner Soup

Time 6h15m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds frozen fish fillets (catfish, haddock, etc., thawed)
1/4 pound bacon (or streaky salt pork, diced)
1 medium onion (chopped)
4 medium red-skinned potatoes (peeled and cubed)
2 cups water
1 to 1 1/2 teaspoons Kosher salt (or to taste)
1/4 teaspoon black pepper
1 (12-ounce) can evaporated milk

Steps:

Serve and enjoy.

Nutrition Facts : Calories 409 kcal, Carbohydrate 32 g, Cholesterol 66 mg, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, Sodium 961 mg, Sugar 8 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 g

CROCK POT FISH CHOWDER

Crock Pot Fish Chowder image

Found this on another website and thought it would be a delicious way to use up some frozen cod lurking in my freezer.

Provided by Lorac

Categories Chowders

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb firm fleshed white fish fillet, cut in 1 inch cubes (cod, haddock, plaice)
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 tablespoon dried parsley
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon hot sauce (or to taste)
1 (16 ounce) can diced tomatoes
1/2 cup dry white wine
1 (8 ounce) bottle clam juice
3 tablespoons flour
3 tablespoons butter, melted
1/3 cup heavy cream

Steps:

Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
Sprinkle with herbs and seasonings.
Top with tomatoes, wine and clam juice.
Cover and cook on Low 7-8 hours (High 3-4 hours).
One hour before serving, combine flour, melted butter and cream.
Stir into chowder and continue cooking for remaining time.

NEW ENGLAND FISH CHOWDER

New England Fish Chowder image

This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield about 4-1/2 quarts.

Number Of Ingredients 10

Ingredients

1/2 cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional

Steps:

In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Nutrition Facts :

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