There are few things more comforting than a bowl of rich, creamy seafood chowder. Sweet, licorice-like fennel naturally complements the seafood. Serve with oyster crackers or crusty bread and a simple green salad for a complete meal.
Ingredients
Method
In slow cooker, combine fennel, potatoes, onion, celery, bay leaves, thyme, salt, pepper and cayenne pepper; stir in clam juice and 2 cups water. Cover and cook on low until fennel and potatoes are tender, about 8 hours.
Discard bay leaves. Whisk cream with cornstarch until smooth; stir into slow cooker. Stir in salmon, shrimp and scallops. Cover and cook on high until slightly thickened and fish flakes easily when tested with fork, about 30 minutes. Gently stir in parsley.
Makes 6 to 8 servings
Nutritional facts per each of 8 servings: about
- Fibre 2 g
- Sodium 493 mg
- Sugars 2 g
- Protein 27 g
- Calories 378.0
- Total fat 23 g
- Potassium 725 mg
- Cholesterol 133 mg
- Saturated fat 9 g
- Total carbohydrate 16 g
%RDI
- Iron 16.0
- Folate 8.0
- Calcium 7.0
- Vitamin A 14.0
- Vitamin C 15.0
