Slow Cooker Nova Scotia Seafood Chowder

  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

Slow cooker Nova Scotia seafood chowder. Very nice combination of seafood and vegetables cooked in slow cooker.Simple,easy and tasty chowder.


  • 2 pounds (960 g) mussels,scrubbed
  • 2/3 cups (160 ml) dry white wine
  • 3 ribs celery,thinly sliced
  • 2 yellow onions,peeled and chopped
  • 2 cups (500 ml) clam juice
  • 2 potatoes,peeld and cubed
  • 8 oz skinless flounder or white fish,cubed
  • 1/2 pound (240 g) sea scallops,halved
  • 1 can frozen lobster meat,thawed and drained
  • 3 cups (750 ml) 10% cream
  • chopped fresh parsley
  • salt anf freshly ground black pepper


Step 1

In a large saucepan,bring mussels and dry white to a boil over high heat. Reduce heat to medium and simmer,covered,until mussels open,for about 5 minutes. Turn heat off. Allow mussels to cool completely. Remove and discard the shells,set cooked mussels aside.

Step 2

In a slow cooker,combine all vegetables. Cover and cook on low-heat setting for 6-8 hours,adding cream during last 30 minutes.

Step 3

Open slow cooker. Switch heat to high and add seafood. Cover and cook for a further 10 minutes.

Step 4

Turn off slow cooker. Season to taste with salt and black pepper. Ladle seafood chowder into soup bowls. Sprinkle with chopped fresh parsley. Serve immediately.

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