Seafood Chowder Crockpot
Easy Crockpot Seafood Chowder using canned shrimp and clams
Print Instructions
Supply List
- 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 lb white fish like halibut or cod, cut into chunks optional
- 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 : Step by Step
- Add all the liquids to the crockpot and stir
- Mix in garlic, salt, pepper and butter
- Add corn, potatoes, celery and carrots
- Cook on high for 4-5 hours (6-8 hours low) or until potatoes and celery are soft
- About 30 minutes before serving, add your shrimp and clams (and fish, if using). Stir gently. Let cook for 20 to 30 minutes, until shrimp are pink and fish 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.
Servings: 8