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Slow Cooker Seafood Recipes

Turkey and Shrimp Creole
Herbed Chicken and Shrimp
Seafood Stew
Seafood Gumbo
Fish Chowder
Lemon Dijon Fish
Salmon Chowder with Lime & Chilli Butter
Cod Alla Romana
Ginger-Citrus Salmon Steaks
Smoky Salmon and Potato Soup
Shrimp Chowder
Thai Coconut Shrimp and Rice
Crab and Artichoke Dip
Pesto Lemon Salmon Fillets
Salmon with Caramelised Onions and Carrots
Poached Salmon

Featured Seafood Recipe:Herbed Chicken and Shrimp

Tips for  Seafoods

  • Seafood should be added during the last hour of cooking time, or it will overcook and have a rubbery texture.
  • Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.

Tips & Interesting Information about Slow Cookers >


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Posted 1143 days ago
This would be great served in Irish soda bread bowls.Irish Pub Stew repcie4 to 6 servings1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)1/4 cup butter1 can tomato soup1 can water4 carrots, cut into chunks4 large potatoes, cut into chunks2 stalks celery, cut into chunks4 onions, cut into chunks2 teaspoons salt1 teaspoon black pepper1/4 cup fresh parsley, chopped fine1/4 cup good quality cooking sherry2 bay leavesPreheat oven to 300 degrees F.In a heavy skillet brown the beef in the butter over medium high heat. Add the soup andwater and stir well. Add remaining ingredients and cook for about 5 minutes, stirringonce.Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours,stirring occasionally.Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.
Posted 1143 days ago
THIS SHOULD WORK WELL WITH A BREAD BOWL:E-Z Potato Soup(2 – 4 servings)1 (14 bd oz.) can of diced pteatoos1 can of cream of celery soupbc cup ‘real’ bacon bits (more if you like)milk (use soup can to measure milk)bc bd stick of margarine (optional)Pour pteatoos – liquid an all into medium sauce pan.Pour celery soup into a bowl and add a soup can full of milk and mix together, pour over pteatoos and stir.Stir in bacon bits cook over medium heat until hot, turn off stove add margarine and stir until melted, serve,We were given a quart of Half Half and I used some of this in my soup. You could use evaporated milk, too. Or some Fat Free milk. Your preference.I did not add any margarine, the first time I made it .but did the second time.I suppose if you want to add a little “BAM” to it, add some hot sauce.Maybe sprinkle with some grated cheese to serve. http://gouutonp.com [url=http://phnawgjifk.com]phnawgjifk[/u rl] [link=http://ersmrogbxk.com]ersmrogbxk[/ link]
Posted 1143 days ago
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Posted 1147 days ago
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Posted 2266 days ago
Love it. I wasn't sure about the tomatoes at first but this recipe is delicious. I add shrimps and mussels (near the end). went with single cream as that is all I had and pretty much poured in a whole bottle of wine. Served with toasted bread this recipe is a winner. Oh and don't worry about the calm juice just crumble in a fish stock cube.
Posted 2314 days ago
This is an amazing recipe. Slow cookers FTW! Another great add if you can't find clam juice is lobster bisque (In most tinned sections of stores). Chuck it all in in one go and leave it to cook :) Do the same as the flower's concerned but other than that, AMAZING recipe
Posted 2333 days ago
This is a fantastic recepy, with lots of room for improvisation. I used different ingredients for quite a few of those mentioned but the result was as described excellent!!!
Fruits de mer instead of fish
Fresh tomatoes seed removed, instead of canned
Powdered fish stock instead of clam juice
A small branch of fresh rosemary
And coconut cream instead of cream
I love this recepy
Posted 2381 days ago
You're both right, Elizabeth. Chowder comes from the French 'chaudiere' (a boiler) which of course is a variant based on 'chaud'.
Posted 2461 days ago
How many does this recipe serve?

Love this site! x
Posted 2466 days ago
Next time I'm going to do the white chowder, more with potatoes and milk base . . . wish me luck.

GOD Bless whoever made this site . . . and us all.
Posted 2466 days ago
I'm not a cook of any sort . . . but . . . Where's the liquid in these chowder recipes?

I made something very close to this with catfish (large sliced and seasoned with Luzziane cajun season - let it sit there a while) and a lot of large sliced celery, a lot of yellow onion (large slice again), yellow squash (large slice again), zucchini (large slice again), green onions (fairly large slice again), can of clams in juice (poured on top but not stirred in), can of condensed clam chower (the red one - also just poured on top and not stirred in), big glass of white wine (not dry), two cans of vegetable-stock (because I couldn't find fish-stock), some garlic power and garlic salt (because I didn't have any fresh or minced), large slice yellow bell-pepper (but any would do), and almost put shrimp, but kept it out and ate it on the side. The catfish was on the bottom under the first layer of onions and green-onions.

Cooked for three hours in slow-cooker before I had to dive in and it was surprisingly good. The vegetables were still a bit crispy/crunchy, which I like. I cooked it another hour and it is still very good. The catfish was very tender and cooked just right.

I did not stir at all, until scooping it out.

I actually had a two compartment slow-cooker so that I put the catfish and all the ingredients in the large side and then I put the overflow vegetables in the smaller, but large, other compartment . . . since there was so much liquid in my concoction, the two compartments spilled over into each other . . . but like I said . . . I did not stir anything until serving it.

I'm sure some other seasonings or ingredients would have been good as well.

The mark of a good dish . . . it is better the second time . . . and this soup/chowder has that quality.

So far, the slow-cooker makes up for a lot of failings as a cook on my part.

If I slow cook pot-roast of any kind, I almost always use chicken stock (99% fat free - usually two cans - it's so inexpensive) cause I like that flavor-mix better than the beef stock. I usually let it cool in the fridge (at least for the second meal) and then scrape off the fat that cools on top so that all my subsequent meals are more fat free and very very flavorful.

I'll usually either make up some potatoes (I like those 1$ packages at Kroger of all variety of instant, but real, potatoes - two cups per package) or cook a batch of sticky rice in the rice-cooker (lasts me the week in the fridge) and then add canned vegetables, maybe a desert or crackers and peanut butter and jelly and I'll have good lunches for days to come.

Anyway, the slow-cooker sure makes for good meals and so easy.

GOD Bless us all.
Posted 2471 days ago
I made this with fish stock and it was pretty yum.
Posted 2471 days ago
Like Dave I would like to know where to buy Clam Juice - Is there an alternative to use?
Posted 2509 days ago
what is bottled clam juice and where do they sell it?
Posted 2537 days ago
How many is this recipe for?
Posted 2570 days ago
I will try this recipe out as it looks good. I would like to caution that adding "additional seafood" such as shrimp and scallops and cooking for "about 8 hours" you are asking for boot leather as a result. I would only add at the same time as the cream, butter and flour - about one hour before the end of the cooking time.
Posted 2587 days ago
Chowder comes from the Romance language words for "hot (like "chaud" in French), not a word for "pot." Chowder is always a hot soup.
Adrian Peirson
Posted 2875 days ago
This is a really nice site, thanks for the effort you put in.

Slow Cooker Recipes > Soup Recipes
Slow Cooker Recipes > Seafood Recipes

Slow Cooker Recipe

Slow Cooker Seafood Recipes - Fish Chowder

Slow Cooker Seafood Recipes - Fish Chowder

Fish Chowder Recipe is rated 3.3 / 5 based on 99 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

There are many types of chowder recipes; corn, clam and fish chowder among others. Chowders typically consist of cream or milk thickened with flour and often include potatoes. Some have more of a tomato base rather than a dairy base; such as Manhattan clam chowder. The word chowder itself is believed to be derived from a French word meaning pot, as the fishermen would throw seafood scraps from the days catch into a pot for cooking later in the day. So our pot here is going to be a slow cooker and our chowder is going to be fish chowder.


  • 1 lb (500g) cod fillet or other firm flesh fish
  • 10 oz (280g) of peeled, diced red or golden potatoes
  • cup chopped onions
  • cup chopped celery
  • cup chopped carrots
  • 1 tablespoon dried parsley
  • 1 tablespoon crushed dried rosemary
  • 1 tablespoon salt
  • 1 tablespoon white pepper
  • Tabasco or other hot sauce to taste
  • 16 oz (450 g) of canned diced tomatoes
  • cup white wine or pernod
  • 8 oz (225g) bottled clam juice
  • 3 tablespoons flour
  • 3 tablespoons melted butter
  • ⅓ cup heavy cream

NOTE: If you like you can add just about any type of seafood to this recipe to suit your tastes; clams, shrimp, scallops, etc. If you choose to do this, you can add an additional splash or two of the white wine to account for it. Additionally, you can add some corn if you like. If you like a little extra spice, try a dash or two of chili powder.


  • You can cook this fish chowder on high for about 4 hours, or you can cook it on low for about 6 to 8 hours. Whichever you choose, preheat a covered slow cooker to that setting while you are preparing the rest of the ingredients. Use a paper towel to wipe down the sides and the bottom of the cooker with oil to prevent sticking.
  • Cut the fish into bite sized pieces, then place them in the slow cooker along with the potatoes, carrots, celery and onion (include any additional seafood you want to use).
  • Add the parsley, rosemary, salt and white pepper as recommended or to taste. Gently mix them in with the fish.
  • Add the hot sauce to taste, along with the diced tomatoes, white wine and clam juice. 
  • Stir gently again to mix blend them. Cover the cooker and cook on high for 4 about hours or on low for about 8 hours.
  • About an hour before your fish chowder is finished cooking, blend together the heavy cream, melted butter and the flour. Make sure it is mixed well. Gently stir it into the chowder and continue to cook for another hour.
  • Slow cooker fish chowder is great served with crackers or even served in a bread bowl.

    Recipe End

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