slow cooker fish chowder

Slow Cooker Fish Chowder

This is a great, hearty slow cooker fish chowder that's lower in fat. It's 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 make this when I have company coming when we can finish it in one or two days.

Ingredients:

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

Direction

Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes. Drain excess grease. Add onion and garlic to bacon; cook and stir until onion translucent, about 5 minutes. Transfer to a slow cooker.
Add chicken stock to slow cooker. Stir in celery, potatoes, carrots, and corn; season with black pepper and red pepper flakes. Cover slow cooker.
Cook on High for 3 hours.
Stir scallops, shrimp, and halibut into slow cooker; cook 1 hour more. Stir in evaporated milk until thoroughly heated; serve.

slow cooker fish chowder

Slow Cooker Fish Chowder

Ingredients:

Direction

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