Slow Cooker Nova Scotia Seafood Chowder
- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 12
- Servings: 12
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
236 -
Fat
10 g -
Sodium
405 mg -
Cholesterol
78 mg -
Potassium
582 mg -
Carbohydrate
14 g -
Protein
21 g
Slow cooker Nova Scotia seafood chowder. A very nice combination of the seafood and vegetables cooked in a slow cooker. Simple, easy, and tasty chowder. Are you looking for more slow cooker recipes? We have a huge collection of them, just check it out-Slow Cooker Recipes
Slow Cooker Nova Scotia Seafood Chowder
Ingredients
- 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
Method
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 the 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.
