Slow Cooker Nova Scotia Seafood Chowder

2017-03-22
  • Yield : 12 soup bowls
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • 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.

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