Slow Cooker Seafood Chowder Slow Cooker Seafood Chowder

Slow Cooker Seafood Chowder Image by: Slow Cooker Seafood Chowder Author: Canadian Living

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



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.

More chowder recipes:

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
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Lunch & Dinner

Slow Cooker Seafood Chowder