Name: Slow-Cooker Fish Chowder
Prep time: 30 min
Cook time: 30 min
Yield: 9
Ingredients: Bacon, chopped - 4 slices; Onion, chopped - 1; Garlic, minced - 2 cloves; Chicken stock - 6 cups; Fresh corn kernels - 1 cup; Potatoes, diced - 2 large; Celery, diced - 3 stalks; Carrots, diced - 2 large; Ground black pepper to taste - 2 large; Red pepper flakes, or to taste - ½ teaspoon; Scallops - 1 cup; Uncooked medium shrimp, peeled and deveined - 1 cup; Halibut, cut into bite-size pieces - ¼ pound; Evaporated milk - 1 (12 ounce) can

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Fish Chowder

1. Bacon, chopped - 4 slices

2. Onion, chopped - 1

3. Garlic, minced - 2 cloves

4. Chicken stock - 6 cups

5. Fresh corn kernels - 1 cup

6. Potatoes, diced - 2 large

7. Celery, diced - 3 stalks

8. Carrots, diced - 2 large

9. Ground black pepper to taste - 2 large

10. Red pepper flakes, or to taste - ½ teaspoon

11. Scallops - 1 cup

12. Uncooked medium shrimp, peeled and deveined - 1 cup

13. Halibut, cut into bite-size pieces - ¼ pound

14. Evaporated milk - 1 (12 ounce) can

How to cook deliciously - Slow-Cooker Fish Chowder

1. Stage

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.

2. Stage

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.

3. Stage

Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.