Crock Pot Fish Chowder Food

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SLOW-COOKER FISH CHOWDER



Slow-Cooker Fish Chowder image

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.

Provided by KathrynG

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 4h30m

Yield 9

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g

CROCK POT FISH CHOWDER



Crock Pot Fish Chowder image

Found this on another website and thought it would be a delicious way to use up some frozen cod lurking in my freezer.

Provided by Lorac

Categories     Chowders

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb firm fleshed white fish fillet, cut in 1 inch cubes (cod, haddock, plaice)
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1 tablespoon dried parsley
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon hot sauce (or to taste)
1 (16 ounce) can diced tomatoes
1/2 cup dry white wine
1 (8 ounce) bottle clam juice
3 tablespoons flour
3 tablespoons butter, melted
1/3 cup heavy cream

Steps:

  • Place onion, celery and carrots in the bottom of a crock pot and top with fish cubes.
  • Sprinkle with herbs and seasonings.
  • Top with tomatoes, wine and clam juice.
  • Cover and cook on Low 7-8 hours (High 3-4 hours).
  • One hour before serving, combine flour, melted butter and cream.
  • Stir into chowder and continue cooking for remaining time.

SLOW COOKER FISH CHOWDER



Slow Cooker Fish Chowder image

Make a slow cooker fish chowder with potatoes and bacon that is delicious with a salad and crusty bread.

Provided by Diana Rattray

Categories     Side Dish     Lunch     Dinner     Soup

Time 6h15m

Yield 6

Number Of Ingredients 8

2 pounds frozen fish fillets (catfish, haddock, etc., thawed)
1/4 pound bacon (or streaky salt pork, diced)
1 medium onion (chopped)
4 medium red-skinned potatoes (peeled and cubed)
2 cups water
1 to 1 1/2 teaspoons Kosher salt (or to taste)
1/4 teaspoon black pepper
1 (12-ounce) can evaporated milk

Steps:

  • Serve and enjoy.

Nutrition Facts : Calories 409 kcal, Carbohydrate 32 g, Cholesterol 66 mg, Fiber 3 g, Protein 17 g, SaturatedFat 9 g, Sodium 961 mg, Sugar 8 g, Fat 24 g, ServingSize 6 servings, UnsaturatedFat 0 g

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield about 4-1/2 quarts.

Number Of Ingredients 10

1/2 cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional

Steps:

  • In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Nutrition Facts :

CROCK POT CLAM CHOWDER



Crock Pot Clam Chowder image

Make and share this Crock Pot Clam Chowder recipe from Food.com.

Provided by papergoddess

Categories     Chowders

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 (6 1/2 ounce) cans clams
1/4 lb salt pork or 1/4 lb bacon
1 medium onion, chopped
3 -4 potatoes, pared and cubed
1 1/2 cups water
1 3/4 teaspoons salt
1/8 teaspoon pepper
2 cups half-and-half or 2 cups milk
1 1/2-2 tablespoons cornstarch (optional)

Steps:

  • Saute pork or bacon and onion until golden brown;drain.
  • Put clams in crock pot with bacon.
  • Add all remaining ingredients, except milk or half-and-half.
  • Cover and cook on High 3-4 hours.
  • Add 1 cup milk or half-and-half and cornstarch last hour of cooking.
  • Add remaining milk or half and half before serving.
  • STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle.
  • Simmer on low heat for 45 minutes.
  • Mix cornstarch into milk and add to kettle.
  • DO NOT BOIL.
  • Heat to warm, then serve.

Nutrition Facts : Calories 571.7, Fat 37.8, SaturatedFat 17.1, Cholesterol 100.2, Sodium 1534.3, Carbohydrate 38.3, Fiber 3.9, Sugar 2.6, Protein 20.1

SEAFOOD CHOWDER



Seafood Chowder image

"Our family requests this creamy chowder for Christmas Eve supper," reports Marlene Muchenhirn of Delano, Minnesota. "We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange."

Provided by Taste of Home

Categories     Lunch

Time 4h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
4 medium carrots, finely chopped
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 large onion, finely chopped
2 celery ribs, finely chopped
1 can (6-1/2 ounces) chopped clams, drained
1 can (6 ounces) medium shrimp, drained
4 ounces imitation crabmeat, flaked
5 bacon strips, cooked and crumbled

Steps:

  • In a 3-qt. slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours., Stir in clams, shrimp and crab; cover and cook 15-20 minutes or until heated through. Garnish each serving with bacon.

Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1106mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.

SLOW COOKER CLAM CHOWDER



Slow Cooker Clam Chowder image

This is a chowder recipe that I always use. It is no longer the original recipe, but it is delicious and gets rave reviews!!

Provided by Dorothy Ingersoll

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 6h15m

Yield 6

Number Of Ingredients 8

1 (6 ounce) can minced clams
4 slices bacon, cut into small pieces
3 potatoes, peeled and cubed
1 cup chopped onion
1 carrot, grated
1 (10.75 ounce) can condensed cream of mushroom soup
¼ teaspoon ground black pepper
2 (12 fluid ounce) cans evaporated milk

Steps:

  • In a small bowl, drain the clams and reserve the juice. Add water to the juice as needed to total 1 3/4 cups liquid. Cover the clams and put in refrigerator for later.
  • In a slow cooker combine the bacon, potatoes, onion, carrot, soup, ground black pepper, evaporated milk and reserved clam juice with water. Cover and cook on low setting for 9 to 11 hours OR on high setting for 4 to 5 hours. Add the clams and cook on high setting for another hour.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 39.4 g, Cholesterol 53.9 mg, Fat 21.1 g, Fiber 3.1 g, Protein 16 g, SaturatedFat 9.3 g, Sodium 748.2 mg, Sugar 15.9 g

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