Rich seafood chowder doesn't have to take hours to prepare, and this recipe's the proof. All you need on the side is a crusty loaf of bread for dipping.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2009
MethodSoak fish in water at room temperature for 24 hours, changing water several times. Drain and cut into chunks; place in slow cooker.
In large skillet, melt butter over medium-high heat; sauté onion and leek until softened and onion is golden at edges, about 10 minutes. Add to slow cooker.
Add carrots, celery, potatoes, bay leaf, thyme, pepper, nutmeg, cayenne and 7 cups (1.75 L) water to slow cooker. Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf.
Stir in shrimp and parsley; cover and cook on high until shrimp are pink, 5 to 10 minutes.
In saucepan, bring cream to boil; stir into chowder.
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Nutritional facts Per each of 12 servings: about
- Sodium 633 mg
- Protein 33 g
- Calories 300.0
- Total fat 12 g
- Cholesterol 148 mg
- Saturated fat 6 g
- Total carbohydrate 15 g
- Iron 17.0
- Folate 13.0
- Calcium 11.0
- Vitamin A 46.0
- Vitamin C 15.0