Slow-Cooker Fish Chowder Recipe

Seafood and Bacon Chowder

Ingredients

• 4 strips bacon, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken stock
• 3 stalks celery, diced
• 2 large potatoes, diced
• 2 large carrots, diced
• 1 cup fresh corn kernels
• Ground black pepper to taste
• teaspoon red pepper flakes, or to taste
• 1 cup scallops
• 1 cup uncooked medium shrimp, peeled and deveined
• 4 ounces halibut, cut into bite-size pieces
• 1 (12 ounce) can evaporated milk

Directions

1. In a skillet, cook and stir the bacon over medium heat until browned, about 5 to 8 minutes. Once browned, drain any excess grease.
2. Add the chopped onion and minced garlic to the skillet. Continue cooking and stirring until the onion becomes translucent, about 5 minutes.
3. Transfer the cooked bacon, onion, and garlic mixture to a slow cooker.
4. Pour the chicken stock into the slow cooker, followed by the diced celery, potatoes, carrots, and fresh corn. Season with black pepper and red pepper flakes to taste. Stir to combine, then cover the slow cooker.
5. Set the slow cooker to "High" and cook for 3 hours.
6. After 3 hours, add the scallops, shrimp, and halibut into the slow cooker. Stir to combine, then cook for an additional hour.
7. Once everything is cooked through, stir in the evaporated milk and heat until the chowder is thoroughly hot. Serve and enjoy!

Nutrition Facts (per serving)