Slow cooker fish chowder

    (44)
    4 hours 30 min

    A creamy chowder packed with prawns, scallops and chunks of halibut. Some other lovely additions include bacon and sweetcorn.


    1 person made this

    Ingredients
    Serves: 9 

    • 4 slices bacon, chopped
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1.5L chicken stock
    • 150g fresh or frozen sweetcorn, thawed
    • 2 large potatoes, diced
    • 3 stalks celery, diced
    • 2 large carrots, diced
    • freshly ground black pepper to taste
    • 1/2 teaspoon crushed chilli flakes, or to taste
    • 225g scallops
    • 125g uncooked medium prawns, peeled and deveined
    • 125g halibut, cut into bite-size pieces
    • 350ml cream

    Method
    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Cook and stir bacon in a pan over medium heat until browned, 5 to 8 minutes; drain off any excess grease. Cook and stir onion and garlic with bacon until onion has softened, about 5 minutes. Transfer mixture to a slow cooker.
    2. Pour chicken stock into slow cooker. Mix sweetcorn, potatoes, celery and carrots into the stock. Season with black pepper and crushed chilli flakes. Set the cooker to High; cover and cook for 3 hours.
    3. Stir scallops, prawns and halibut into the soup and cook for 1 more hour. Stir cream into chowder; heat thoroughly and serve.

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    Reviews & ratings
    Average global rating:
    (44)

    Reviews in English (33)

    by
    39

    Yummy! Yum! I changed a few things just because I didn't have some things on hand! Added Half & Half to make it more of a chowder type of meal. My kids and everyone else LOVED it!  -  10 Aug 2012  (Review from Allrecipes US | Canada)

    by
    24

    This soup is so delicious! The bacon adds a really nice flavor to the seafood. We had a frozen halibut filet, so we just put the whole filet into the chowder 1 hour (as it says in the recipe) and then just used a fork to separate it. VERY GOOD!  -  21 Jul 2012  (Review from Allrecipes US | Canada)

    by
    19

    I swapped out the halibut with a standard COD steak filet because I didn't want to pay $19.99 per pound. It was very watery so I needed to add a roux made of butter, flour, and the broth. Overall it was good but I feel it was more related to a soup than a chowder.  -  21 Sep 2012  (Review from Allrecipes US | Canada)

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