Slow Cooker Nova Scotia Seafood Chowder2021-03-22
- 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
This information is per serving.
Saturated Fat3 g
Trans Fat4 g
Unsaturated Fat3.0 g
Slow cooker Nova Scotia seafood chowder. This recipe is sure to be a winner. The chowder is simple and makes use of a healthy amount of seafood. Add salt and pepper to taste.
What Makes Nova Scotia Seafood Chowder So Special?
Nova Scotia seafood chowder is a traditional favorite of the province and is made with a mixture of potatoes, milk, cream, salt, pepper, and seafood.
Nova Scotia seafood chowder is not like other chowders. It has a unique blend of ingredients that creates a creamy broth that surrounds the chunks of potatoes and fish. The brandy sauce gives it an intense flavor and makes it perfect for chilly winter days.
How to Prepare a Seafood Chowder in a Slow Cooker
This easy seafood chowder recipe is made in a slow cooker. It’s a simple yet warming soup that can be enjoyed as an appetizer or as a main course.
The key to making this seafood chowder is to make sure that your ingredients are chopped and measured correctly. This way, the pieces of fish will cook evenly and the flavors will meld together nicely. This recipe makes enough for 6 people, but it can be scaled up easily if you have more people to feed.
5 Delicious Recipes for Your Slow Cookers
Slow Cookers are not just for cooking food. They also work wonders for preparing appetizers, side dishes, desserts, and more. So, here are 5 delicious seafood recipes that you should try out in your slow cooker.
Slow Cooker Seafood Appetizers: Slow Cooker Shrimp Cocktail
Slow Cooker Seafood Side Dish: Slow Cooker Asparagus and Mushroom
Slow Cooker Seafood Dessert: Slow Cooker Key Lime Pie
Slow Cooker Beef Dishes: Slow Cooker Beef Stroganoff
Slow Cooker Beef Main Dish: Slow-Cooked Moroccan Beef Stew
Slow Cooker Nova Scotia Seafood Chowder
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- 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
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.
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.
Open slow cooker. Switch heat to high and add seafood. Cover and cook for a further 10 minutes.
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.