Slow-Cooker Fish Chowder

Name: Slow-Cooker Fish Chowder
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
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; 0.5 teaspoon red pepper flakes, or to taste; 1 cup scallops; 1 cup uncooked medium shrimp, peeled and deveined; 0.25 pound halibut, cut into bite-size pieces; 1 (12 ounce) can evaporated milk

4.3

(50)

39 Reviews

6 Photos

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.

Recipe by KathrynG

Published on January 6, 2012

close up view of Slow-Cooker Fish Chowder in a maroon slow cooker

6

Prep Time:

30 mins

Cook Time:

4 hrs

Total Time:

4 hrs 30 mins

Servings:

9

Yield:

9 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

235	Calories
6g	Fat
28g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 9
Calories 235
% Daily Value *
Total Fat 6g	8%
Saturated Fat 3g	13%
Cholesterol 57mg	19%
Sodium 724mg	31%
Total Carbohydrate 28g	10%
Dietary Fiber 3g	12%
Total Sugars 7g
Protein 18g
Vitamin C 22mg	110%
Calcium 152mg	12%
Iron 2mg	12%
Potassium 839mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.