It’s cold and wet here today, which means we won’t get our family walk in {sad}… but the good news is we have tons of left overs from last night’s soup to keep us warm! After I posted a photo of my Seafood Chowder on instagram, several of you asked for the recipe- so here it is y’all! We make this at least once a month here on the farm and love to mix it up a bit by changing the type of seafood we use every once in a while. You can substitute the cod for any other white fish and can even use scallops in place of the shrimp if you’d like. I hope you enjoy it as much as we do.
Slow Cooker Seafood Chowder
Serving Size= 4 Cook Time= 4.5 hours
- 1 cup of fresh Cod
- 1 cup of medium shrimp – uncooked and peeled
- 4 slices of venison bacon (thick cut pork bacon works too)
- 1 onion chopped
- 2 cloves of garlic minced
- 12 little red potatoes
- 2 carrots diced
- 1 cup sweet corn
- 3 stalks of celery diced
- 1/2 teaspoon of red pepper flakes
- ground black pepper to taste
- 1 can evaporated milk
- 6 cups of chicken stock
- 1 bag of egg noodles
- Fry bacon on medium heat until brown. Drain grease. Add chopped onion and garlic. Sauté until onion is translucent (approx 5 mins). Transfer to slow cooker
- Add chicken stock, vegetables, black pepper, and red pepper flakes. Cover and cook on high for 3 hours.
- Add shrimp, cod, and evaporated milk. Cook for 45 mins on high.
- Add egg noodles and cook for an additional half hour or until noodles are soft.
- Don’t forget to add some homemade corn bread or biscuits to take this amazing chowder to the next level!
- ENJOY!
If you love this recipe as much as I do, please let me know.
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