Slow Cooker Seafood Chowder
74 people added this to their Recipe Box
Servings: 8 to 12
Ingredients:
| Nutritional Info | |
| Per each of 12 servings: about | - |
| cal | 300 |
| pro | 33 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 15 g |
| fibre | 2 g |
| chol | 148 mg |
| sodium | 633 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 17% |
| vit A | 46% |
| vit C | 15% |
| folate | 13% |
Suggested Recipes
-
1 lb (500 g) boneless salt cod or salt haddock fillets
3 tbsp (45 mL) butter
1 large onion, diced
1 large leek, chopped
3 each carrots and ribs celery, diced
3 potatoes, peeled and diced
1 bay leaf
1/2 tsp (2 mL) each dried thyme and pepper
Pinch each ground nutmeg and cayenne pepper
1 lb (500 g) peeled deveined large raw shrimp
1/4 cup (50 mL) minced fresh parsley
1 cup (250 mL) whipping cream
Preparation:
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.
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.
Tags:
Main Course; Fish; Seafood; Vegetables; Cheese/Other Dairy; Skillet; Slow-cook; Make It Tonight;
Source
Canadian Living Magazine: January 2009
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