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- Dish type
- Seafood chowder
- Fish chowder
A creamy chowder packed with prawns, scallops and chunks of halibut. Some other lovely additions include bacon and sweetcorn.
12 people made this
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1.5L chicken stock
- 150g fresh or frozen sweetcorn, thawed
- 2 large potatoes, diced
- 3 stalks celery, diced
- 2 large carrots, diced
- freshly ground black pepper to taste
- 1/2 teaspoon crushed chilli flakes, or to taste
- 225g scallops
- 125g uncooked medium prawns, peeled and deveined
- 125g halibut, cut into bite-size pieces
- 350ml cream
MethodPrep:30min ›Cook:4hr ›Ready in:4hr30min
- Cook and stir bacon in a pan over medium heat until browned, 5 to 8 minutes; drain off any excess grease. Cook and stir onion and garlic with bacon until onion has softened, about 5 minutes. Transfer mixture to a slow cooker.
- Pour chicken stock into slow cooker. Mix sweetcorn, potatoes, celery and carrots into the stock. Season with black pepper and crushed chilli flakes. Set the cooker to High; cover and cook for 3 hours.
- Stir scallops, prawns and halibut into the soup and cook for 1 more hour. Stir cream into chowder; heat thoroughly and serve.
Reviews & ratingsAverage global rating:(45)
Reviews in English (34)
Yummy! Yum! I changed a few things just because I didn't have some things on hand! Added Half & Half to make it more of a chowder type of meal. My kids and everyone else LOVED it!-10 Aug 2012
This soup is so delicious! The bacon adds a really nice flavor to the seafood. We had a frozen halibut filet, so we just put the whole filet into the chowder 1 hour (as it says in the recipe) and then just used a fork to separate it. VERY GOOD!-21 Jul 2012
I swapped out the halibut with a standard COD steak filet because I didn't want to pay $19.99 per pound. It was very watery so I needed to add a roux made of butter, flour, and the broth. Overall it was good but I feel it was more related to a soup than a chowder.-21 Sep 2012
Slow Cooker Bermuda Fish Chowder
Slow cooker Bermuda fish chowder. Cubed fish with vegetables and spices cooked in a slow cooker. Use lean fish fillets, such as whitefish, flounder, haddock, or cod for this recipe. Tomatoes give a wonderful flavor to this delicious fish chowder.
- 4 cups (1 L) fish stock
- 14½ oz (435 ml) can Italian plum tomatoes,undrained
- 1/3 cup (80 ml) catsup or ketchup
- 2 small smoked pork hocks
- 3 cups peeled and cubed potatoes
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 cup chopped green bell pepper
- 2 ½ teaspoons Worcestershire sauce
- 2 bay leaves
- 1/2 teaspoon dried thyme leaves
- 1 teaspoon curry powder
- 1 pound (480 g) lean fish fillets
- salt and freshly ground black pepper to taste
In a slow cooker, combine all ingredients, except fish and seasoning. Mix well.
Cover slow cooker and on low-heat setting for 6-8 hours. Add fish in a last 15 minutes to cook.
Turn off slow cooker. Discard bay leaves and pork hocks. Season fish chowder with salt and black pepper. ladle into soup bowls. Serve hot.
- 1 ½ cups (370 ml) clam juice
- 4 cups peeled and cubed potatoes
- 1 large yellow onion, peeled and chopped
- 1 rib celery, chopped
- 1 carrot, peeled and chopped
- 1 teaspoon dried savory leaves
- 1 cup (250 ml) reduced-fat milk
- 1 pound (480 g) halibut,cubed
- 1 teaspoon hot pepper sauce
- 2 slices bacon, cooked crisp and cumbled
- salt and freshly ground black pepper
Combine clam juice, potatoes, onion, celery, carrot, and savoury leaves in slow cooker. Cover and cook on high-heat setting for 4-5 hours.
Process soup and milk in food processor until smooth and return to slow cooker. Add halibut and hot pepper sauce.
Cover crock pot and cook on high-heat setting for 10-15 minutes. Season slow cooker halibut and potato chowder with salt. Sprinkle each bowl of soup with bacon.
Crawfish Chowder in the Slow Cooker
This recipe come from an Eat at Home reader. Lynn from This Day Has Great Potential emailed me to say she has a fantastic recipe for the Slow Cooker Soup series.
Lynn says this is the easiest kind of soup to make. All of the ingredients go in the slow cooker and then you turn it on. Can’t get easier than that!
I have never had crawfish before. The soup calls for frozen crawfish tails. Lynn says you can find them in the frozen section of most grocery stores. She found hers at Save-A-Lot. She explains, “ You do absolutely nothing to them. I ran the frozen package under warm water enough to loosen them up to dump into my pot. But really could have thrown them in as-is. That’s why I thought I’d share with you. It goes right along with the series you ran recently. No preparation or cooking anything beforehand.”
Doesn’t that soup look so creamy, warm and satisfying? I love that this recipe is so different from any I’ve tried before. I can’t wait to make it for my family (although, I think I may be sneaky and not tell them that it’s crawfish!).
This recipe is part of our Slow Cooker Soup Recipe series. New recipes will be shared every Friday, October through February. Subscribe to the email list and get them all!
Skinny on Slow Cooker Spicy Seafood Chowder
This low fat slow cooker spicy seafood chowder is amazingly rich, thick and creamy without a lick of cream.
Evaporated fat-free milk and instant potato flakes.
I used a combination of small cooked shrimp and Alaskan pollock fillets, but you could really use whatever seafood you like best.
Slow Cooked Spicy Seafood Chowder
If you don’t have cajun seasoning in you pantry, you can make your own. To make homemade cajun seasoning, just stir together:
- 2 teaspoons garlic powder
- 2 teaspoons sweet paprika
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon red pepper flakes (optional)
Fish Chowder Recipe
- 1 pound white fish , boned
- 2 tablespoons butter
- 1 onion , large, peeled and chopped finely
- 1 - 2 cloves garlic , peeled and crushed or finely chopped
- 4 potatoes , peeled and diced
- 10 ounces tomatoes , canned
- 2 sprigs thyme
- 2 sprigs parsley
- 1 - 2 bay leaves , or 1 bouquet garni
- salt and freshly ground black pepper
- pinch cayenne pepper
- 1 1/4 cups hot water
- 2/3 cup milk
- 1 tablespoon parsley , chopped, optional for garnish
Tried this recipe? Let us know how it was!
- Haddock chowder is wonderful and this recipe works really well with haddock.
- Use any boned white fish for this except very thin fish like sole. The sole will virtually disappear into the chowder because it is very thin and will break up as it cooks.
If you like this recipe, please take a moment to share it on your favorite social media. Thanks a lot.
1 thought on &ldquoFish Chowder Recipe&rdquo
Here are a couple of comments on this recipe transferred from the older design of the site:
I used some left-over Cooked Rockfish I had already cubed for fish tacos the previous night. I had no canned tomatoes so I just diced up 2 fresh organic ones. This was good, even the kids ate it:)
Fish Chowder changes
(nova scotia, canada)
an old , English style recipe that my family has used for years – but -.
go easy on the tomatoes – a bit tooo much in this recipe – the chowder needs color , not an overpowering taste of tomatoes – use half the can , freeze the rest for later use . oops . do not use a can of tomatoes in herb/ garlic !!
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6 tablespoons butter
3 tablespoons flour
1 1/2 teaspoon salt
1/2 tablespoon dry mustard
1/4 tablespoon ground nutmeg
1 1/4 cup milk
1 1/2 teaspoon lemon juice
1 cup Cheddar cheese, shredded
3 pounds frozen white fish fillets, thawed
Place the butter in a medium sauce pan over medium heat and stir until melted. Add in the flour, salt, dry mustard, and nutmeg and stir until smooth. Let cook for a couple of minutes, stirring occasionally.
Slowly stir in the milk and stir constantly until the mixture thickens. Add the lemon juice and cheese. Stir over medium heat until the cheese has melted.
Place the fish in the bottom of the crock pot. Spoon the cheese sauce evenly over the top of the fish to completely cover it.
Cover the crock pot and cook on high for 1 1/2 hours or until the fish flakes easily with a fork. Serve hot.
Simple Slow Cooker Seafood Meals and Crock-Pot Recipes
Happy official first day of fall! Now that temperatures are starting to drop and leaves are slowly starting to change, we’re all about indulging in a few of our fall favorites: apple picking, hayrides and, most importantly, comfort food! Fall is the perfect time to embrace the coziest of foods – we’re talking all the soups, stews and chowders you can get your hands on. There’s just something about warm cup of soup that forces us to slow down, eat mindfully, and may even be responsible for an extra bit of happiness at the end of a long day! For this type of cooking, it’s time to dust off that slow cooker that’s been hiding in the back of your pantry since the beginning of summer.
Even if holding a hot cup of soup doesn’t make you feel happier, coming home to a warm meal that’s ready to eat will! While you may not immediately think of seafood when it comes to slow cookers, you’ll be grateful for the delicious and nutritious fish and shellfish recipes you can master in one pot. If you’re a fan of the “set it and forget it” method, we’ve gathered up a few appropriate seafood recipes for you to test out.
Creamy Dairy-Free Fish Chowder
- Calories 236
- Fat 5.3 g (8.1%)
- Saturated 0.8 g (3.9%)
- Carbs 28.8 g (9.6%)
- Fiber 4.1 g (16.2%)
- Sugars 2.8 g
- Protein 16.8 g (33.7%)
- Sodium 92.5 mg (3.9%)
celery stalks, chopped, divided
Yukon Gold potatoes, divided
low-sodium chicken, fish or vegetable stock, divided
lean, firm white fish (such as cod, rockfish or haddock), cut into 1-inch pieces
white wine vinegar, optional
Chopped celery leaves or parsley, for garnish
Warm the olive oil in a large pot over medium heat and sauté the onion, garlic and half of the celery until the onion is soft and translucent. Meanwhile, peel and chop 3 of the potatoes (makes roughly 2 cups). Add the potatoes, white wine and 3 cups of the stock to the pot and bring to a boil.
Lower heat and simmer for 7-10 minutes, or until potatoes are very soft. Remove pot from heat. Blend until smooth with an immersion blender or in batches with a countertop blender. If needed, add some of the remaining 1 cup stock to thin soup to desired consistency. Taste and add a little salt if needed.
Return pot to stove and bring back to a simmer. Meanwhile, dice the carrot and remaining potato. Add the diced carrot, potato and remaining chopped celery to the soup and simmer for 10 minutes, or until the potato pieces are soft but not falling apart. Add the fish and simmer for 5 minutes more, or until fish is cooked through. Taste and add a little vinegar if soup needs some brightness. Garnish each serving with celery leaves or parsley.
1 can (10 ounce size) cream of potato soup
1 can (10 ounce size) cream of mushroom soup
2 1/2 cups milk
4 medium carrots, finely chopped
2 medium potatoes, peeled and cubed
1 large onion, finely chopped
2 stalks celery, finely chopped
7 ounces canned chopped clams, drained
6 ounces canned shrimp, drained
4 ounces imitation crab, flaked
5 slices bacon, cooked and crumbled
Combine the cream of potato soup, cream of mushroom soup, and milk until smooth. Pour into crock pot.
Stir in the carrots, potatoes, onion, and celery.
Cover the crock pot and cook on low for 4-5 hours.
Stir in the clams, shrimp, and crab. Cover and cook on low for 30 more minutes or until the seafood is heated through.
Serve hot. Sprinkle individual servings with the crumbled bacon. Season to taste with salt and pepper if needed.