Slow Cooker Seafood Chowder
This is such a great winter dish! This is a super hearty fish chowder that is low in fat but packed with flavor. Plus it has bacon, and as everyone knows, bacon makes everything better. The original recipe from my sister calls for scallops and halibut but I used cod and shrimp as they are preferred by the family. I like both versions but as we like shrimp better than scallops this recipe works best for us. You can play around with the seafood and vegetables to suit your palate.
There is usually enough salt in the bacon so I don’t need to add any more. Because of that I tend to use low-sodium chicken stock. I also find that frozen corn works best in this recipe as I find canned to get too mushy. We use the frozen corn from our garden but you can purchase frozen corn from the supermarket. One word of caution – even though this is fabulous in the slow cooker, it is not an all day cooking dish. This is more of a 3-5 hour cooking dish than an all day slow cooking stew because the fish tends to get overcooked. I like to make this dish on the weekends when we are having company. I usually throw everything together a few hours before serving and let it cook.
4 slices of bacon, chopped
6 cups low sodium chicken stock
1 cup frozen corn
2 large potatoes, diced (we leave the skin on but you can peel them)
1 large carrots, sliced (or you could use frozen in a pinch)
1 teaspoon onion powder
Ground black pepper to taste
1/2 teaspoon red pepper flakes
8 ounces peeled and deveined medium shrimp (you can use uncooked or cooked – I haven’t noticed a difference)
1/4 pound skinless, boneless cod, cut into bite-sized pieces
1 (12 ounce) can evaporated milk
In a medium skillet cook bacon until browned, about 8 minutes. Drain – but reserve 2 tablespoons of the grease for cooking vegetables. In that same skillet (with the reserved grease) cook the carrots and corn about 5 minutes.
Add all ingredients into slow cooker and set on high and cover and cook for 3 hours.
Simple, good, heart, and perfect for winter!
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