Slow-Cooker Fish Chowder

Name: Slow-Cooker Fish Chowder
Prep time: 30 min
Cook time: 240 min
Yield: 9
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; 1/2 teaspoon red pepper flakes, or to taste; 1 cup scallops; 1 cup uncooked medium shrimp, peeled and deveined; 1/4 pound halibut, cut into bite-size pieces; 1 (12 ounce) can evaporated milk

⏱️ Ready in 4h 30m 🥄 Prep 30 min 🔥 Cook 4h 👥 9 servings 👁️ 28 views

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.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Soup #Slow cooked

📊 At a Glance

Prep 30 min

Cook 4h

Serves 9

Difficulty Hard

Nutrition Facts

Servings per recipe 9

Serving size 1 serving

Amount per serving

Calories 235

% Daily Value*

Total Fat 6g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 724mg 31%

Total Carbohydrate 27.9g 10%

Dietary Fiber 3.4g 12%

Total Sugars 7.4g

Protein 18.4g 37%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.