Slow Cooker Seafood Chowder

A creamy New England-style chowder of potatoes, bacon, onion and celery slow-cooked in clam juice, finished with cod, shrimp and scallops. Serves 6.

Gluten-free with swapsHigh-proteinNo added sugar

Contains: milk, fish, shellfish, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 25 min
  • Cook 4 hr 30 min
  • Total 4 hr 55 min
  • Yield 6 servings
  • Level Easy

Updated

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Bowl of creamy seafood chowder with fish, shrimp, scallops and potatoes and oyster crackers

This creamy chowder lets the slow cooker build the base, potatoes, bacon and aromatics in clam juice, over a few hours. The seafood goes in only at the end so it stays tender.

Serve it with oyster crackers and a crusty roll.

Instructions

  1. Cook the bacon. Cook the bacon in a skillet until crisp. Add the onion and celery and cook 5 minutes.
  2. Slow cook. Transfer to the slow cooker with the potatoes, clam juice, broth, thyme and bay leaf. Cover and cook on low 4 hours, until the potatoes are tender.
  3. Add the seafood. Stir in the half-and-half and cornstarch mixture, then add the fish, shrimp and scallops. Cover and cook on high 20 to 30 minutes, until the seafood is opaque and the chowder thickened.
  4. Serve. Season with salt and pepper and serve with parsley and oyster crackers.

Nutrition per serving (estimated)

390Calories
28 gCarbohydrates
3 gFiber
26 gNet carbs
33 gProtein
16 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinGluten-free with swapsNo added sugar

Tips

  • Do not let the chowder boil after adding the dairy.
  • Add a handful of chopped clams with the other seafood.

Storage and leftovers

Refrigerate up to 2 days. Reheat gently without boiling, just until hot; the seafood toughens with long reheating. Cream chowders do not freeze well.

Questions about this recipe

When do I add seafood to slow cooker chowder?
In the last 20 to 30 minutes so it does not overcook.
Can I use frozen seafood?
Yes; thaw it first.

More seafood recipes

All seafood recipes | All recipes | Cooking guide and safe temperatures