Easy New England Seafood Chowder Recipe Slow Cooker
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08/10/2012
Yummy! Yum! I changed a few things just because I didn't accept some things on mitt! Added Half & One-half to go far more of a chowder type of meal. My kids and everyone else LOVED it!
07/21/2012
This soup is so succulent! The salary adds a really nice flavor to the seafood. We had a frozen halibut filet, so nosotros just put the whole filet into the chowder 1 hr (as information technology says in the recipe) then just used a fork to separate it. VERY Expert!
09/21/2012
I swapped out the halibut with a standard COD steak filet because I didn't want to pay $19.99 per pound. It was very watery so I needed to add a roux made of butter, flour, and the broth. Overall it was good but I feel information technology was more related to a soup than a chowder.
03/22/2013
Fantastic flavour and is at present a family unit favourite. I added a tablespoon of Onetime Bay Seasoning the 2nd time I made the dish and it actually kicked the flavour up a notch with a little actress heat every bit well. Great addition if you similar foods on the spicy side.
ten/26/2013
Used sugariness white potato likewise as coconut milk rather than foam to make it super healthy and delicious.
10/21/2013
Sooooo proficient! I did maybe a fourth of the potatoes as I'm trying to cut out starches, no corn, but lots of seafood. Added some Old Bay Seasoning like another person suggested--wow. Awesome flavor. And it'southward got bacon! :)
08/28/2013
A good and piece of cake chowder. I used at least double the celery. I too substituted a pound of canned ham for the bacon. I didn't take any salary. I used only a pinch of black pepper and red pepper. I wanted something smooth and mild. This was a good choice for dinner later a long day. I put the vegetables in the crock pot the dark before. The kids added the broth and corn when they got home from schoolhouse. I added the milk, ham and seafood when I got habitation. It took all of 2 seconds, so I had an hour to rest after work instead of cooking. I wait forward to making this over again.
02/x/2013
Made this this evening and it was a striking, fifty-fifty with our 5 year old. Used bay scallops, cod and doubled the shrimp since I had actress on paw. Did end up thickening a scrap with corn starch. Perfect dinner for a cold winter night.
01/25/2014
Pros: easy to make; makes enough for a pocket-sized army Cons: expensive ingredients; very overpowering taste of seafood; thin broth; bland seasoning I made the recipe every bit written.The gustatory modality of the chowder doesn't justify the expense of the ingredients. Even with seasoning, all my family could taste was the overwhelming pungency of fish. The excessive corporeality of stock called for makes this a thin soup. I like my chowders thick. This wasn't worth it.
02/19/2014
This was delicious! And, since the fish don't go in until the end, the business firm doesn't finish up smelling like fish all 24-hour interval. =)
12/12/2013
Super piece of cake! Used eight oz fish, 10 oz bag of shrimp, and 12 oz purse of scallops. Reheated for dejeuner at work and co-workers said it smelled delicious... and I was expecting them to say other words due to the seafood.
06/02/2014
Yes its ok..I thought it would be really something...I found it very liquidy(and even added some infinitesimal rice at the very end). It needs some good spices added, besides merely the garlic and pepper.
05/21/2016
Made this for a daughter friend from out of boondocks and my hubby and they just kept raving well-nigh it. I made a rue with butter/flour before calculation the white wine/chicken broth etc. I did add together some sliced Andouille Sausage from Costco and some pocket-size steamer clams (after cleaned with corn meal) Instead of canned milk used a little foam instead. Served information technology with multi-grain Artisan staff of life and white wine out on the our deck. Was similar beingness at a 5 star restaurant for anybody. Thank you, I volition practise again this summer for others.
04/10/2013
My husband and I loved this recipe! Very tasty!
08/03/2014
This was pretty tasty. I substituted lactose-free milk for the evaporated milk, which made information technology come out more than like a soup than a chowder.
07/26/2016
I'm giving the original 3 stars. Nosotros felt it was missing a layer of season, and the original ingredients are too expensive to make this practical for our family. Taking some of the suggestions into business relationship by calculation Old Bay, and by changing the blazon of fish to cod we enjoyed the recipe. With changes - nosotros give this 4 of five stars. This recipe can be changed to match your gustation and budget preferences.
02/24/2015
It is cooking right at present, and I'm working to proceed my team from sampling before it is done. 2 pounds of fresh haddock in lieu of scallops, etc, as some people (my MIL)are particular nearly their chowdas. Smells delicious. I did forget the evaporated milk. Suggestions?? Please. TYVM Woody
12/01/2016
Very good seafood chowder. My kids enjoyed it then information technology is now a keen way to serve my kids seafood. Like other reviewers, I added some Former Bay Seasoning and some cornstarch to thicken the broth. If I had the time, I would have mashed or pureed some of the potatoes to thicken the broth. I plan to add an actress murphy next time I make this. Thank you for the recipe.
12/19/2017
Great Recipe my wife loved it
x/28/2013
I used the recipe and made it on the stove rather than in a slow cooker. I liked it a lot as did my husband. I used some frozen yellowtail I had instead halibut. I also had to thicken it a lot by adding heavy cream and cornstarch. Information technology was still not ultra thick like most chowders. I would make it again.
01/05/2019
We loved it but I did tweak it a little to our liking and based on other's suggestions. Added half a left over smoked sausage used in some other dish to the bacon. Added 1/2 tsp Old Bay seasoning and subbed half and half for the evaporated milk. Agreed with one reviewer nonetheless more like a soup but nosotros felt it was plenty rich with the half and half, bacon and smoked sausage. Great way to employ upwardly seafood that has been in the freezer a while! It was not likewise expensive for us as my husband had either caught the fish himself or we bought it cheap while in Florida and brought it back dwelling in the cooler. It does make a lot and could feed a crowd. Ate it with a crusty French breadstuff perfect for dipping into soup.
01/24/2014
REALLY good- My husband hates soups and stews, but he asked me to brand this one again. We chopped everything finer and used shrimp and scallops. Try it-you lot'll love it!
03/08/2017
I just used tilapia for the seafood as that was all I had on mitt. I too used one-half and half instead of evaporated milk. Otherwise I followed the recipe very close. I did add some Old Bay seasoning as well. The flavor was great although as some of the reviews said it was a little on the runny side and not as thick equally I wanted it. I added a petty cornstarch mixture too to thicken it up. My suggestion would just exist to make a rue with the onions and garlic before the stock was added and that would aid to thicken it. Overall the sense of taste was great and we ate it with some french bread. Merely what I was looking for!
02/24/2017
I made this on the stove instead of my slow cooker, and it turned out absolutely delicious! Cheers for the recipe!
ten/28/2015
Great weeknight dinner! I used simply shrimp as my fish and information technology was withal very tasty.
10/23/2017
This is pretty close to perfect as is. We sometimes use a frozen seafood medley for convenience. Anybody loves this. DON'T cut out the bacon even if you're not a bacon lover... it'south adds a smokey-smoothness that really makes the flavor tremendous. 1 word of advice.. unless our cooker isn't equally warm every bit it should be or the seal isn't great (probable)... the potatoes aren't ready later 4 hours... we use 5 equally a guideline.
11/14/2021
No Changes !
10/03/2012
This has become one of our family's favorite dishes! I call back I make it every 2-three weeks :)
05/xix/2019
I made this and planned on thickening it up but didn't have any cornstarch, Came out good Next time volition thicken it up
02/29/2020
I used haddock as the fish and added Quondam Bay seasonings as someone else suggested. My company and hubby loved information technology.
12/16/2012
So very Yummy! I used Cod instead, and it turned out swell! I'm going to add crab meat next time. I'll exist making this presently.
12/28/2016
First-class basic recipe. I made it with all the listed ingredients except for the evaporated milk. As others have done I substituted half and half for it. I as well deglazed the sauté pan with a piddling of the chicken stock and added that to the pot along with most two teaspoons of thyme. Anybody had seconds.
01/17/2016
Fantabulous seafood chowder. I kicked it up a notch with Old Bay and skipped the carrots. I likewise used half and half instead of condensed milk. It goes great with oyster crackers and bread.
11/14/2016
It was good. Non too heavy only very filling. I used a seafood chowder mix instead of just the gear up they listed. Peachy for using up left over seafood.
07/25/2019
Exceptionaly delicious.
11/02/2013
This is a succulent recipe. Perfect for the fall. Made a few of the changes other reviewers suggested, only they were small. In an endeavour to balance between healthy and creamy, we added some half & one-half/heavy foam, but kept it mostly evaporated milk. It's definitely more than liquid than chowder, but worth it for the reduced calories, in my opinion. We also went heavy on the Former Bay. Information technology definitely helps the flavor along... and there's a lot of it. It'southward the kind of soup you use upwardly your french bread on and STILL tip the residuum of the broth into your mouth at the end of information technology. Highly recommend.
ten/04/2016
This was really good! If you like more of a soup, then follow the recipe as is. I was generous with the cherry-red pepper flakes and the black pepper and it was only a fiddling spicy, but certainly had more flavor. If you lot similar spice so add twice or three times the crimson pepper. Perhaps a diced jalapeno or 2. I similar the thought of old bay and may use that next time. If you desire more of a thick stew or chowder then either add pureed potatoes back into the stock after cooking or perhaps less stock to begin with.
04/20/2020
I will definitely make it again- amazing!
10/18/2016
I fabricated a rue to thicken information technology up and used alot of different fish to brand a seafood chowder
Source: https://www.allrecipes.com/recipe/223416/slow-cooker-fish-chowder/
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