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Slow Cooker Seafood Bacon Chowder * *

Slow Cooker Seafood and Bacon Chowder

  • Cooking Time:

    5 1/2 hours on LOW
  • Servings:



1/2 lb. White Fish, cut in chunks
1/2 c. Scallops or Shrimp
2 Slices of Bacon, diced
1 Medium Onion, diced
1 lb. Red Potatoes, diced
2 c. Milk
1 c. Water
1 Bay Leaf
1 T. Worcestershire sauce
1 T. Cornstarch
2 T. Water

Slow Cooker Seafood and Bacon Chowder is a hearty chowder that will become a repeat on your menu! Delicious!

  1. Chop the bacon and cook in a skillet over medium-high.
  2. Carefully drain off any fat then add the onions and potato.
  3. Sprinkle with Salt & Pepper to taste.
  4. Cook for an additional 5 minutes over medium-high.
  5. Place potato mixture to a 5-Quart slow cooker.
  6. Set JUST the whitefish in the slow cooker and lightly spoon some of the mixture over the chunks.
  7. Cover. Cook on Low for 5 hours.
  8. Taste, and if additional seasoning are needed, add at this time.
  9. Combine the cornstarch and water in a small bowl until smooth (no lumps) and pour into the chowder.
  10. Stir well.  Add the shrimp or scallops and cook for another 30 – 45 minutes on Low.


SERVE with crusty bread, sprinkle with parsley (if desired) and a nice salad for a hearty meal.

Happy Crocking!

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Slow Cooker Seafood Bacon Chowder

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10 years ago

Loved this soup! My men really appreciated the warmth and the flavor of this easy dish! ♥ I chose to use cod this time. Perhaps I’ll try a different fish in the future.

10 years ago

Can I use frozen tilapia fillets or are they too thin?

9 years ago

Instructions say add the fish, shrimp, and/or scallops early and cook on low 5 hours. What does note 2 refer to that states add them in the last 30-45 min on high? Please explain. Thank you. Looks delicious.

9 years ago
Reply to  Jenn Bare

Hi ! Where can I find the edited version of the recipe that answers the previous question about the shrimp and scallops. Thanks so much

9 years ago

My soup separated during cooking. Any idea why this happened?

8 years ago

We bought the slowcooker magazine and the instruction there was to put the milk along with the potato mixture and the fish and then cook on low for 5 hours. After almost 4 hours of cooking, the milk curdled. Am I not supposed to put the milk until the last 30-45 minutes? Is there is a remedy for this?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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