Description
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.
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken stock
- 1 cup fresh corn kernels
- 2 large potatoes, diced
- 3 stalks celery, diced
- 2 large carrots, diced
- ground black pepper to taste
- ½ teaspoon red pepper flakes, or to taste
- 1 cup scallops
- 1 cup uncooked medium shrimp, peeled and deveined
- ¼ pound halibut, cut into bite-size pieces
- 1 (12 ounce) can evaporated milk
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.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 9