Easy Seafood Chowder {crock pot}
To die for Seafood Fish Chowder recipe! During the winter months, I love to use our crock pot. It’s so much easier to throw everything in the crock pot in the morning and just turn it on for a few hours. By the end of the day, I am usually exhausted or plain old lazy. Seafood chowder is a favorite in our home and this time I used white cooking wine which really gave the chowder an extra kick. It was yummy! It received rave reviews from my mom and dad ;). This post may contain affiliate links for shopping.
Here is my favorite crockpot that is affordable and has a nice carrying lid.
Seafood Chowder Recipe
Seafood Chowder {crock pot}
Ingredients
- 3 cans evaporated milk
- 24 oz chicken broth container or canned
- 1/2 stick butter or margarine
- 2 cups white cooking white
- 3 cans chopped clams drained
- 2 cans tiny shrimp drained
- 1 package frozen dethawed or fresh shrimp (about 25 count)
- 1 can corn drained
- 3-4 large potatoes diced
- 2 carrots shredded and chopped or buy already shredded carrots and chop into small pieces
- 1-2 celery stalk Chopped to small pieces optional
- 1 tbsp garlic
- Salt and Pepper to taste
- Corn Starch optional / to thicken broth
Instructions
- Add all the liquids to the crockpot and stir
- Mix in garlic, salt, pepper and butter
- Add shrimp, clams, corn, potatoes, celery and carrots
- Cook on high for 4-5 hours (6-8 hours low) or until potatoes and celery are soft
- The last 30 minutes or once chowder is done, use corn starch and water to thicken the broth if desired. I didn't have corn starch so I mixed 1/2 cup flour with 1 cup warm water and thickened broth slightly buy slowly pouring flour mixture into crock pot. I prefer corn starch but flour will do the trick as well. Follow the directions on the corn starch box to get the thickness you desire.
What kind of ingredients for creamy slow cooker seafood chowder?
Shopping Ingredients:
Evaporated milk, chicken broth, butter, cooking white wine, chopped clams (canned), tiny shrimp (canned), corn, potatoes, carrots, celery, garlic, salt and pepper and corn starch.
Doesn’t this chowder look delicious? My mom has the best bread maker but unfortunately, she didn’t have time to make any so she picked up a fresh loaf of french country bread and it was perfect for dipping. We are big on bread in our family.
Slow Cooker Fish Chowder Ideas
Slow cooker fish chowder ideas are endless! I personally love to use halibut fish in this recipe which will provide a more hearty fish alternative to shrimp or clams. I have added halibut to the chowder when I want more substance and a more filling chowder.
Related: Looking for a Cheap and Easy Clam Chowder Crockpot Recipe that takes only 10 minutes to prepare? Check out my Mom’s cheap clam chowder recipe with canned shrimp (optional) made with Half-and-Half. It’s a crowd pleaser and serves a ton of people!
If you don’t have a crockpot, get one! I love seafood chowder and cooking it in the crockpot is so easy. Next week, I plan on trying a new potato chowder recipe that my grandmother loves. She cooks hers on the stovetop but I think I may try the crockpot. My gram also makes a thick and creamy clam chowder with evaporated milk that you may also like (click the highlighted link to view recipe). Happy cooking and be sure to check out “our kitchen” for more family favorites.
Yum! This looks delicious! I love adding wine to my stews, chowders and I always use wine in my tomato sauce. It’s a great way to add flavor or sweetness without using sugar. Love this recipe!
What are the sizes of the cans of evaporated milk? Thanks!
12 ounce!! 🙂
White cooking WINE, correct? And can sizes would be helpful as can sizes have changed throughout the years.
Thanks for this recipe, I can’t wait to try it! I Love anything yummy that I can put in a crock pot!
Debbie
That sounds great, have you ever tried adding any other seafood to it like crab, fish, etc. to give it more protein or just play with the flavor?
I added sauteed scallops and lobster. Amazing!
Looks amazing! I’ll have to make it!
I made this last night, but my husband and I added cod, crab and some scallops and it did turn out pretty tasty. But, for just 2 of us, this made a TON of chowder, and leftovers with fish don’t last too long in my experience, even if you freeze it. My only big complaints would be that first, I wasn’t sure if I had the right size can of evaporated milk (I see it in the comments, but it really should be updated in the ingredient list), and adding the cornstarch at the end did not go well. My box did not say how much to add (to anything, really) in order to thicken, like your instructions suggested it would. I added some about a 1/4 cup at a time, because I had no other instruction, and it didn’t really thicken that much. And unfortunately, the cornstarch just thickened in clumps, so every so often, you’d bite into a “nugget” of cornstarch. I would make this again, but I think I’d have to play around with the milk amount, and I’ve got to figure out a better way to thicken it… we like our seafood chowder very thick!
Is this kid friendly with the wine? Thanks, sounds yummy, looking for Christmas recipes.
Can I prepare everything in a bowl overnight in the refrigerator then cook in the morning?