One of the things I love about this recipe is that I didn’t have to look after it. Slow cooker does the job for us while we’re doing other things. I was able to make a simple cheesecake while this was cooking on its own. I was also able to prepare salad and cut up my bread. This is a pretty convenient recipe made flavorful by its ingredients. You will never go wrong with this recipe if you want to serve a hot meal to your family or to your guests.
See what our friends from All Recipes have to say about this recipe:
“A great, hearty fish chowder that’s lower in fat. Perfect for a winter’s day. This recipe is very versatile. I use low-sodium, homemade stock and I find there’s enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.”
You can make this your own by adjusting the ingredients based on your preferred taste. It will still taste as good even if you modify it a bit. A home cooked, hearty and warm meal will always taste good to anyone.
Ingredients
Instructions
- Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
- Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
- Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.
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Quick Tip: You can use sweet potato as well as coconut milk rather than cream to make it healthier.
Thanks again to All Recipes for this amazing recipe.
