Crock Pot Seafood Chowder Recipes
SLOW-COOKER FISH CHOWDER
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
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
SCALLOP AND SHRIMP CHOWDER
My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.
Provided by Sherrie
Categories Soups, Stews and Chili Recipes Chowders
Time 6h50m
Yield 8
Number Of Ingredients 11
Steps:
- Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
- Cook on Low until potatoes are tender, about 6 hours.
- Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g
SEAFOOD CHOWDER
"Our family requests this creamy chowder for Christmas Eve supper," reports Marlene Muchenhirn of Delano, Minnesota. "We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange."
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours., Stir in clams, shrimp and crab; cover and cook 15-20 minutes or until heated through. Garnish each serving with bacon.
Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1106mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.
CROCK POT SEAFOOD CHOWDER
if you love seafood chowders then you will love this one
Provided by Patsy Fowler
Categories Chowders
Time 5h15m
Number Of Ingredients 8
Steps:
- 1. heat the slow cooker to low while you are preparing the ingredients.
- 2. fry the bacon bits in a pan until the fat runs, then add the potatoes and fry for 5 minutes or so until begining to soften. add the onions and fry another 5 minutes, add a little oil if necessary.
- 3. transfer these to the crock pot.
- 4. cut the fish into chunks, add them to the pot with the rest of the ingredients.
- 5. cook on low for 5 hours. serve with crusty bread for a hearty seafood chowder.
NEW ENGLAND SEAFOOD CHOWDER (SLOW COOKER)
Make and share this New England Seafood Chowder (Slow Cooker) recipe from Food.com.
Provided by WI Cheesehead
Categories Chowders
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
- Cover and cook on low 6 to 8 hours until potatoes are tender.
- Add seafood about 15 minutes before serving; heat until fish is just cooked through.
- Stir in milk; remove bay leaf and remove from heat.
- Serve in bowls with crumbled bacon over top.
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