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slow cooker fish chowder

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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

  1. 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.
  2. Add chicken stock to slow cooker. Stir in celery, potatoes, carrots, and corn; season with black pepper and red pepper flakes. Cover slow cooker.
  3. Cook on High for 3 hours.
  4. Stir scallops, shrimp, and halibut into slow cooker; cook 1 hour more. Stir in evaporated milk until thoroughly heated; serve.

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