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.
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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.
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 celery ribs, chopped
- 1 1/2 pounds Yukon Gold potatoes, diced
- 3 (8 ounce) bottles clam juice
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 pound cod or haddock, cut in chunks
- 1/2 pound shrimp, peeled
- 1/2 pound bay scallops
- 1 1/2 cups half-and-half
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water
- Salt and pepper
- Chopped parsley and oyster crackers
Instructions
- Cook the bacon. Cook the bacon in a skillet until crisp. Add the onion and celery and cook 5 minutes.
- 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.
- 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.
- Serve. Season with salt and pepper and serve with parsley and oyster crackers.
Tips
- Do not let the chowder boil after adding the dairy.
- Add a handful of chopped clams with the other seafood.
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
