SLOW-COOKER FISH CHOWDER
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.
Provided by KathrynG
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 4h30m
Yield 9
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g
SLOW-COOKER SEAFOOD STEW
Ladle out big bowlfuls of his hearty soup, packed with fresh fish and shrimp, plus easy canned crab and clams and a bounty of vegetables.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h5m
Yield 8
Number Of Ingredients 18
Steps:
- In 5 to 6-quart slow cooker, combine onions, celery, garlic, tomatoes, clam juice, tomato paste, wine, vinegar, oil, Italian seasoning, sugar, pepper flakes and bay leaf; mix well.
- Cover; cook on High setting for 4 hours.
- Stir fish, shrimp, clams with juice and crabmeat into stew. Reduce heat setting to Low; cover and cook an additional 30 to 45 minutes or until fish flakes easily with fork.
- Just before serving, remove and discard bay leaf. Stir in parsley.
Nutrition Facts : Calories 215, Carbohydrate 15 g, Cholesterol 125 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 610 mg, Sugar 5 g
JOCIE'S CROCK POT SEAFOOD SOUP
I adapted this recipe from one that I saw Rachael Ray make for Oven Roasted Cioppino. I thought that I could change the recipe to account for my family's tastes and so that it would work in my 8.5 quart slow cooker. You may need to adjust the cooking times if you use a different size crock pot. It was yummy and my family really enjoyed it. You can use whatever seafood that you enjoy but do not put it in until near the end of the cooking time as noted, so that the seafood is not overcooked. Please note that you could probably do all of the steps before adding the seafood at the end and place in your crock pot on low for 4 hours or so(depending on your crock pot size and temperature) and then put it on high and add and cook the seafood for the times stated.
Provided by Jociecee
Categories Clear Soup
Time 2h50m
Yield 6-10 serving(s)
Number Of Ingredients 18
Steps:
- Pour seafood stock, wine, and olive oil into 8.5 quart crock pot.
- Add the chopped onion, parsley, and garlic to the liquid, cover, and heat on high setting for one hour.
- Add the sliced carrots, fennel, and celery, cover and heat for 30-45 minutes on high.
- Add the seafood to the slow cooker and layer in this order: mussels, sea scallops, and shrimp.
- Add the juice or one lime, salt, and pepper, and the can of crushed tomatoes.
- Cover and cook for 30-45 more minutes on high.
- Ladle into serving bowls and sprinkle parmesan cheese and parsley on top.
- Serve with pasta, rice, any crusty bread or garlic bread. Another alternative is to serve in round bread bowls.
Nutrition Facts : Calories 667.1, Fat 26.7, SaturatedFat 5, Cholesterol 214.8, Sodium 1173.6, Carbohydrate 27.2, Fiber 4.1, Sugar 6.4, Protein 64.2
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