American
Slow Cooker Seafood Chowder
Cod, shrimp, and potatoes simmer in a creamy broth on low heat. The slow cooker builds body without constant stirring.
- Prep
- 20 min
- Cook
- 5 hr
- Total
- 5 hr 20 min
- Servings
- 6
- Difficulty
- Easy
Photo: quinn.anya (CC BY-SA). Source
Why you’ll love it
- Low heat keeps delicate fish from toughening.
- Potatoes thicken the broth naturally.
- Hands-off cooking frees the afternoon.
- Makes a full meal with crusty bread on the side.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Add potatoes, onion, corn, broth, butter, thyme, salt, and pepper to the slow cooker.
- 2
Cover and cook on low for 4 hours until potatoes are tender.
- 3
Stir in milk and cream.
- 4
Add cod chunks and shrimp, nestling them into the liquid.
- 5
Cover and cook on low 45 to 60 minutes more until seafood is opaque.
- 6
Taste and adjust salt, then ladle into bowls.
Pro tips
- Cut potatoes small so they soften in the first stage.
- Add seafood only at the end to avoid rubbery texture.
- For thicker chowder, mash a few potato pieces against the side.
Easy substitutions
- cod
- haddock or pollock
- heavy cream
- half-and-half
- shrimp
- bay scallops
Storage and reheating
Storage
Refrigerate in airtight containers up to 2 days. Do not freeze cream-based chowder.
Reheating
Warm gently on the stovetop over low heat, stirring often; do not boil.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 26 g
- Carbs
- 24 g
- Fat
- 14 g
- Fiber
- 3 g
Moderate · Slow Cooker
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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