Cooking Time:5 1/2 hours on LOW
Ingredients1/2 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!
- Chop the bacon and cook in a skillet over medium-high.
- Carefully drain off any fat then add the onions and potato.
- Sprinkle with Salt & Pepper to taste.
- Cook for an additional 5 minutes over medium-high.
- Place potato mixture to a 5-Quart slow cooker.
- Set JUST the whitefish in the slow cooker and lightly spoon some of the mixture over the chunks.
- Cover. Cook on Low for 5 hours.
- Taste, and if additional seasoning are needed, add at this time.
- Combine the cornstarch and water in a small bowl until smooth (no lumps) and pour into the chowder.
- 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.
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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.
Thanks Cheryl for the great feedback! Love happy stories! 🙂
Can I use frozen tilapia fillets or are they too thin?
Alyson I would not use frozen tilapia, unless you thaw it in the refrigerator before you use it in the slow cooker. The reason is that it needs to reach a certain temperature by a certain time in order for the fish to be safe. Hope this helps, and Happy Crocking!
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.
Madeline I have edited the recipe, hopefully it is easier to understand now. Thank you for sending me the message, hopefully this clears up all the questions. 🙂
Hi ! Where can I find the edited version of the recipe that answers the previous question about the shrimp and scallops. Thanks so much
I did edit the recipe Jacki, so it should be how it is posted on the site now. Thank you and Happy Crocking!
My soup separated during cooking. Any idea why this happened?
Did you mix the cornstarch and the milk and add it during the last 30 – 45 minutes? This should thicken the soup base. Hope this helps! 🙂
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?
Ana, one way to make sure the milk does not curdle, is to temper the milk before adding. That is to warm the milk before adding to the slow cooker. You will always want to do this especially when you are using cream. This is also true when you are cooking something on top of the stove. Hope this helps and Happy Crocking!