Tested till perfect Slow Cooker Seafood Chowder

Slow Cooker Seafood Chowder

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2009

Recipe3 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 12


  • 1 lb 1lbbonless salt cod or salt haddock fillets
  • 3 tbsp 3tbspbutter
  • 1 1large oniononions, diced
  • 1 1large leekleeks, chopped
  • 3 3carrotcarrots, diced
  • 3 3celery stalkcelery stalks, diced
  • 3 3potatopotatoes, peeled and diced
  • 1 1bay leafbay leaves
  • 1/2 tsp 1/2tspdried thyme
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchground nutmeg
  • 1 pinch 1pinchcayenne pepper
  • 1 lb 1lblarge raw shrimp, (peeled and deveined)
  • 1 cup 1cupwhipping cream
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Soak 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 Information Per each of 12 servings: about

cal 300 pro 33g total fat 12g sat. fat 6g
carb 15g fibre 2g chol 148mg sodium 633mg

% RDI:

calcium 11 iron 17 vit A 46 vit C 15
folate 13
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