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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.

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Slow Cooker Seafood Recipes - Fish Chowder

Slow Cooker Seafood Recipes - Fish Chowder

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Fish Chowder Recipe is rated / 5 based on votes.

Print Recipe

Preparation time: 10 minutes
Slow Cooker Size 3L+
Serves: 4
Cooking time: 6-8 hours low, 4 hours high

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 day’s 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.

Ingredients:

  • 500g (1lb) of cod or haddock filets, or other firm flesh fish
  • 250g of peeled, diced red or golden potatoes
  • ½ cup of chopped onion
  • ½ cup of chopped celery
  • ½ cup of chopped carrot
  • 1 tablespoon of dried parsley
  • 1 tablespoon of crushed dried rosemary
  • ½ tablespoon of salt
  • 1 tablespoon of white pepper
  • Tabasco or other hot sauce to taste
  • 500g (16oz) of canned diced tomatoes
  • ½ cup of white wine
  • 250g (8oz) of bottled clam juice
  • 3 tablespoon of flour
  • 3 tablespoon of 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.

Steps:

  1. 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.
  2. 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).
  3. Add the parsley, rosemary, salt and white pepper as recommended or to taste. Gently mix them in with the fish.
  4. Add the hot sauce to taste, along with the diced tomatoes, white wine and clam juice. 
  5. 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.
  6. 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.

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