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Slow-Cooker Fish Chowder
Slow-Cooker Fish Chowder
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Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
270 minutes
Indulgent seafood chowder with shrimp, scallops, halibut, sweet corn, potatoes, and bacon.
Ingredients:
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 1 cup fresh corn kernels
  • 2 large potatoes, diced
  • 3 stalks celery, diced
  • 2 large carrots, diced
  • ground black pepper to taste
  • 0.5 teaspoon red pepper flakes, or to taste
  • 1 cup scallops
  • 1 cup uncooked medium shrimp, peeled and deveined
  • 0.25 pound halibut, cut into bite-size pieces
  • 1 (12 ounce) can evaporated milk
Instructions:
  • In a skillet over medium heat, cook bacon until browned, for about 5 to 8 minutes, stirring occasionally. Remove excess grease. Add onion and garlic to the bacon, continue to cook and stir until the onion is translucent, about 5 minutes. Transfer the flavorful mixture to a slow cooker.
  • First, infuse the slow cooker with the rich aroma of chicken stock. Gently combine the vibrant corn, hearty potatoes, crunchy celery, and sweet carrots into the savory stock. Enhance the flavors with a sprinkle of black pepper and a kick of red pepper flakes. Then, elevate the dish by setting the cooker to High, covering it, and letting it simmer for 3 hours.
  • Add scallops, shrimp, and halibut to the soup and simmer for an additional hour. Gently mix in evaporated milk, heat until warm, and serve piping hot.

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