Slow Cooker Potato Seafood Chowder Recipe

2019-11-02
  • Yield : 4 soup bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 5:00 h
  • Ready In : 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    394
  • Fat

    5.4 g
  • Saturated Fat

    1.4 g
  • Carbohydrate

    55.4 g
  • Cholesterol

    45.7 g
  • Sodium

    430 mg
  • Protein

    31.4 g

Slow cooker potato seafood chowder recipe. Very delicious seafood and vegetable chowder cooked in a slow cooker. Saffron leaves add a subtle flavor and beautiful color to this easy and tasty soup. Are you looking for more easy and tasty slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Potato Seafood Chowder Recipe

Ingredients

  • 2 cups (500 ml) clam juice
  • 3 medium potatoes, peeled and cubed
  • 1 cup sliced yellow onion
  • 1/2 cup sliced celery
  • 1/8 teaspoon crushed saffron leaves
  • 2 cups (500 ml) reduced-fat milk, divided
  • 8 oz (240 g) haddock fillet
  • 8 oz (240 g) cod fillet
  • 1/2 cup shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • salt and freshly ground white pepper, to taste
  • crumbled bacon

Method

Step 1

In a 6-quart (6 L) slow cooker, combine clam juice, vegetables, and crushed saffron. Stir well.

Step 2

Cover the pot and cook on high-heat setting for 4-5 hours, adding 1½ cups milk during the last 30 minutes and seafood during the last 15 minutes.

Step 3

In a medium mixing bowl, combine the remaining milk and cornstarch. Mix until cornstarch dissolved completely. Stir the milk mixture into the slow cooker, stirring for 2-3 minutes.

Step 4

Turn off the slow cooker. Season the chowder with salt and white pepper. Mix well.

Step 5

Ladle seafood chowder into soup bowls. Sprinkle each bowl with crumbled bacon. Serve hot.

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