Slow-Cooker Fish Chowder Recipe

Name: Slow-Cooker Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

966

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 slices bacon, chopped, 1 onion, chopped, 2 cloves garlic, minced, 6 cups chicken stock, and more.

Yes, Slow-Cooker Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Fish Chowder

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