crockpot seafood chowder recipe

Written ByJenny Smyth Posted on
crockpot seafood chowder recipe
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The Best crockpot seafood chowder recipe

This crockpot seafood chowder recipe has been a staple in our household for years. It’s a dish that my family and I just can’t get enough of. The combination of succulent seafood, tender potatoes, and rich broth is simply irresistible.

I’ve made it for family gatherings, holidays, and even just a quick weeknight dinner. The best part is that it’s incredibly easy to make – just throw all the ingredients into the crockpot and let it do the work for you. The result is a hearty, comforting bowl of goodness that’s perfect for any occasion.

My kids love helping me prepare the ingredients, and they’re always excited to see what’s inside when we serve it up. As for me, I love how versatile this recipe is – we’ve served it with crusty bread, over rice, or even as a filling for tacos. It’s truly a crowd-pleaser.

And let’s not forget about the health benefits – with plenty of seafood and veggies, this recipe is a great way to get in some protein and fiber. We’ve even adapted it to suit our dietary needs by swapping out the heavy cream for low-fat alternatives and using gluten-free seasonings. It’s amazing how something so simple can be so satisfying.

One thing that really sets this recipe apart is the use of fresh seafood – we like to buy our fish and shrimp from local markets whenever possible to ensure maximum flavor and freshness.

Crockpot Seafood Chowder

Crockpot Seafood Chowder

4.7 from 1279 votes

A creamy and hearty chowder made in the slow cooker with tender seafood, potatoes, and corn. This comforting dish is perfect for a cozy dinner with minimal effort.

Prep Time15 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder Base

4 cups chicken broth
2 cups heavy cream
3 cups diced potatoes (about 1/2-inch cubes)
1 cup frozen corn kernels
1 cup diced onion
2 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Seafood

1 pound cod fillets, cut into 1-inch chunks
1/2 pound large shrimp, peeled and deveined
1/2 pound bay scallops

For Thickening and Garnish

3 tablespoons all-purpose flour
3 tablespoons unsalted butter, softened
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1In a 6-quart slow cooker, combine the chicken broth, heavy cream, diced potatoes, frozen corn, diced onion, minced garlic, dried thyme, smoked paprika, salt, and black pepper.
2Stir well to mix all ingredients evenly.
3Cook on low heat for 3 hours, or until the potatoes are tender when pierced with a fork.
4In a small bowl, mash together the softened butter and all-purpose flour to form a smooth paste.
5Stir this paste into the chowder base until fully incorporated.
6The chowder should thicken slightly within 2-3 minutes of stirring.
7Gently add the cod chunks, shrimp, and bay scallops to the slow cooker.
8Stir carefully to distribute the seafood without breaking it apart.
9Cover and cook on low heat for an additional 45 minutes, until the fish is opaque and flakes easily, the shrimp are pink and curled, and the scallops are firm.
10Taste the chowder and adjust seasoning with additional salt and pepper if needed.
11Ladle into bowls and garnish with fresh chopped parsley.
12Serve hot with crusty bread or oyster crackers.

🔧Equipment

6-quart slow cooker
Small bowl
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 25g

📝Notes

For a thicker chowder, use an extra tablespoon of flour and butter paste. You can substitute any firm white fish for the cod. Add the seafood during the last 45 minutes to prevent overcooking.

Watch Video Of How Crockpot Seafood Chowder Works

This crockpot seafood chowder is one of my go to recipes for any occasion because it feels fancy but is actually so simple to make. It works perfectly for family dinners holiday gatherings or even a quiet night in when you want something warm and satisfying.

For storage let the chowder cool completely then keep it in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat stirring often so the cream does not separate.

You can also freeze it for up to two months but leave out the potatoes if you plan to freeze because they can get grainy. Serve with crusty bread or oyster crackers and a sprinkle of fresh parsley for a beautiful finish.

❓ Frequently Asked Questions About Crockpot Seafood Chowder

1. What type of seafood should I use in this recipe?

We like to use a combination of shrimp, cod, and scallops for added texture and flavor. Feel free to mix and match your favorite types of seafood or stick with one variety if you prefer.

2. Can I use frozen seafood instead of fresh?

Yes, you can use frozen seafood if that’s what you have on hand. Just be sure to thaw it first before adding it to the crockpot.

3. How long does this recipe take to cook?

This recipe takes about 6-8 hours on low or 3-4 hours on high in a crockpot.

4. Can I make this recipe without a crockpot?

You can make this recipe on the stovetop or in the oven if you don’t have access to a crockpot. Simply simmer the ingredients over low heat or bake them at 275°F (135°C) until they’re cooked through.

5. Is this recipe suitable for meal prep?

This recipe makes about 6 servings, so feel free to portion it out into individual containers for a quick and easy meal prep option.

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