Best 4 Slow Cooker Chowder Seafood Recipes

Feast your taste buds on a delectable journey with our slow-cooker chowder seafood recipes! Dive into a symphony of flavors as tender seafood, hearty vegetables, and luscious broth come together in perfect harmony. Discover the essence of New England with our classic clam chowder, where succulent clams, potatoes, and creamy goodness reign supreme. Embark on a coastal adventure with our seafood chowder, featuring a medley of shrimp, fish, and mussels swimming in a savory broth.

For a taste of the tropics, our Caribbean seafood chowder awaits, brimming with vibrant flavors and a hint of spice. Craving something rich and decadent? Our creamy seafood chowder envelops your senses with a velvety texture and luxurious blend of seafood and tender vegetables. And for a lighter option, our tomato-based seafood chowder offers a tangy twist, bursting with the freshness of tomatoes and the delights of the sea.

Let's cook with our recipes!

SLOW-COOKER FISH CHOWDER

Slow-Cooker Fish Chowder image

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

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

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

SEAFOOD CHOWDER

Seafood Chowder image

"Our family requests this creamy chowder for Christmas Eve supper," reports Marlene Muchenhirn of Delano, Minnesota. "We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange."

Provided by Taste of Home

Categories Lunch

Time 4h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

Ingredients

1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
4 medium carrots, finely chopped
2 medium potatoes, peeled and cut into 1/4-inch cubes
1 large onion, finely chopped
2 celery ribs, finely chopped
1 can (6-1/2 ounces) chopped clams, drained
1 can (6 ounces) medium shrimp, drained
4 ounces imitation crabmeat, flaked
5 bacon strips, cooked and crumbled

Steps:

In a 3-qt. slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours., Stir in clams, shrimp and crab; cover and cook 15-20 minutes or until heated through. Garnish each serving with bacon.

Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1106mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.

NEW ENGLAND SEAFOOD CHOWDER (SLOW COOKER)

New England Seafood Chowder (Slow Cooker) image

Make and share this New England Seafood Chowder (Slow Cooker) recipe from Food.com.

Provided by WI Cheesehead

Categories Chowders

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 leeks, halved lengthwise and thinly sliced (white & light green parts only)
8 ounces red new potatoes, cut in eighths
1 1/2 cups fresh corn or 1 (11 ounce) can corn, drained
1 (10 3/4 ounce) can cream of potato soup
1 1/2 cups water
1 bay leaf
1/4 teaspoon dried thyme
1/8 teaspoon cayenne
8 ounces cod fish fillets, cut into 1-inch chunks
8 ounces raw large shrimp, peeled
1 cup milk
4 slices bacon, cooked and crumbled

Steps:

Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
Cover and cook on low 6 to 8 hours until potatoes are tender.
Add seafood about 15 minutes before serving; heat until fish is just cooked through.
Stir in milk; remove bay leaf and remove from heat.
Serve in bowls with crumbled bacon over top.

SLOW COOKER CLAM CHOWDER (NEW ENGLAND STYLE)

Slow Cooker Clam Chowder (New England Style) image

A creamy, very chunky, satisfying chowder. This soup is made in the slow cooker, but no reason why you couldn't cook it stove top following the same sequence. The recipe calls for just clams and juice, but I also toss in 3-4 ounces of fish and/or seafood if it is available...you might have to add a bit of extra liquid if it is too thick. I also use cut up turkey bacon instead of pork bacon for even lower fat. Freezes well.

Provided by Hedda Lettuce in On

Categories Potato

Time 8h30m

Yield 1 1/2 cups each, 7 serving(s)

Number Of Ingredients 15

Ingredients

4 -6 slices cooked bacon, finely chopped
1 onion, finely chopped
4 stalks celery, finely sliced
2 -3 small carrots, finely chopped
1 lb potato, peeled and diced
2 (5 ounce) cans baby clams
1 3/4 cups water
1/2 cup clam juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1/4 cup all-purpose flour
2 (13 ounce) cans evaporated milk
1 small green pepper, chopped

Steps:

Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.

Tips:

Prep your seafood: Before you start cooking, make sure your seafood is prepped and ready to go. This means deveining the shrimp, cleaning the mussels, and cutting the fish into bite-sized pieces.
Use fresh ingredients: The fresher your ingredients, the better your chowder will taste. Whenever possible, use fresh seafood, vegetables, and herbs.
Don't overcrowd the slow cooker: Make sure there is enough space in the slow cooker for the ingredients to circulate and cook evenly.
Add the milk and cream at the end: Adding the milk and cream too early can cause the chowder to curdle. Stir them in just before serving.
Season to taste: Taste the chowder before serving and adjust the seasonings as needed.

Conclusion:

Slow-cooker seafood chowder is a delicious and easy meal that's perfect for a weeknight dinner or a weekend lunch. With just a few simple ingredients and a little bit of time, you can create a chowder that is packed with flavor and sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this slow-cooker seafood chowder a try.