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Slow Cooker Seafood Chowder

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PREP TIME
30 min
COOKING TIME
240 min
TOTAL TIME
270 min
SERVINGS
9 servings
Dinner
Slow Cooker Seafood Chowder
Ingredients
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken stock
  • 3 stalks celery, diced
  • 2 large potatoes, diced
  • 2 large carrots, diced
  • 1 cup fresh corn kernels
  • ground black pepper to taste
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 cup scallops
  • 1 cup uncooked medium shrimp, peeled and deveined
  • 1/4 pound halibut, cut into bite-size pieces
  • 1 (12 ounce) can evaporated milk
Instructions
1
Heat a skillet over medium heat and cook the bacon, stirring occasionally, until it reaches a rich brown color, approximately 5 to 8 minutes. Remove the excess fat from the skillet
2
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3
Add sliced onions and minced garlic to the skillet with the bacon, stirring frequently until the onions become translucent, roughly 5 minutes.
4
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5
Transfer the cooked mixture to a slow cooker and add chicken stock to cover the ingredients. Add diced celery, chopped potatoes, sliced carrots, and frozen corn; season with black pepper to taste and a pinch of red pepper flakes for added flavor. Cover the slow cooker
6
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7
Place the slow cooker over high heat and cook for 3 hours, allowing the flavors to meld together.
8
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9
About an hour later, stir in succulent scallops, shrimp, and halibut fillets to the slow cooker. Continue cooking for an additional 1 hour, or until the seafood is cooked through.
10
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11
Finally, stir in evaporated milk to create a creamy sauce and heat it until thoroughly warmed. Serve the dish hot
12
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