New England Seafood Chowder Slow Cooker
Dive into the comforting flavors of classic New England cuisine with this Slow Cooker Seafood Chowder recipe. Brimming with tender potatoes, savory cod or haddock, succulent shrimp, and plump scallops, this creamy chowder is a seafood lover’s dream. The slow cooker does all the heavy lifting, melding the sweet brininess of fish stock or clam juice with aromatic onions, celery, garlic, and earthy thyme for a rich, hearty base. A touch of heavy cream whisked with cornstarch thickens the chowder to perfection, creating an indulgent, velvety texture. Garnished with fresh parsley and served with crispy oyster crackers, this warm and inviting dish will transform your dinner table into the heart of New England. Perfect for cozy gatherings or weeknight meals, it’s a one-pot wonder that’s both easy to make and irresistibly delicious.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 large, diced Onion
- 2 diced Celery stalks
- 2 cloves, minced Garlic
- 4 medium, peeled and diced Potatoes
- 4 cups Fish stock or clam juice
- 1 Bay leaf
- 1 teaspoon Thyme (dried)
- 1 teaspoon (adjust to taste) Sea salt
- 0.5 teaspoon Black pepper
- 1.5 cups Heavy cream
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 1 pound, cut into bite-sized pieces Cod or haddock
- 0.5 pound, peeled and deveined Shrimp
- 0.5 pound Scallops
- 2 tablespoons, chopped (for garnish) Fresh parsley
- 1 cup, for serving (optional) Oyster crackers
Instructions
In a skillet over medium heat, melt the butter. Add the diced onion and celery, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Transfer the mixture to the slow cooker.
Add the diced potatoes, fish stock (or clam juice), bay leaf, thyme, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4-5 hours, or until the potatoes are tender.
In a small bowl, whisk together the heavy cream, cornstarch, and cold water until smooth. Pour the mixture into the slow cooker and stir to combine.
Add the cod (or haddock), shrimp, and scallops to the slow cooker. Stir gently to ensure they are submerged in the liquid.
Cover and cook on low for an additional 30 minutes to 1 hour, or until the seafood is cooked through and the chowder has thickened.
Taste and adjust seasoning with more salt or pepper, as needed.
Remove the bay leaf and ladle the chowder into bowls. Garnish with fresh parsley and serve with oyster crackers, if desired.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
