Drinks, Lunch, Slow Cooker

6 Awesome Slow Cooker Seafood Recipes

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Shrimp And Halibut Chowder (4 of 6)

4

Shrimp And Halibut Chowder(4 of 6)

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Ingredients

  1. 4 bacon slices (chopped)
  2. 1 onion (chopped)
  3. 2 garlic cloves (minced)
  4. 6 cups of chicken stock
  5. 1 cup of corn kernels
  6. 2 potatoes (diced)
  7. 3 celery stalks (diced)
  8. 2 large carrots (diced)
  9. Black pepper to taste
  10. 1/2 tsp of red pepper flakes
  11. 1 cup of scallops
  12. 1 cup of shrimps (uncooked, peeled, and deveined)
  13. 1/4 pound of halibut (sliced into small pieces)
  14. 12 oz. can of evaporated milk Directions

Preparation

  1. Crisp bacon in a skillet placed over medium heat for 8 minutes.
  2. Add garlic and onion into the skillet, cooking it for 5 minutes.
  3. Place the mixture into a slow cooker.
  4. Add chicken stock next.
  5. Include celery, potatoes, corn, and carrots.
  6. Season it with red pepper flakes and black pepper.
  7. Cover and cook the dish on high for 3 hours.
  8. Add shrimps, scallops, and halibut and cook for another hour.
  9. Add the milk, heat it, and serve.

2 Comments

  1. Bob Bell

    I’m assuming you add the haddock in step 1. Also, how much of the 41-50 per pound shrimp? No amount is specified unless you mean 41 count of 50 per pound shrimp, which I doubt.

  2. John

    I think they mean 1 pound of shrimp, 41-50 count