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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

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

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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.


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


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.


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


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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