Every time my mother takes this cake to a party, she receives a ton of comments and requests for the recipe.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 9 |
| Yield: | 9 servings |
Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken stock
- 1 cup fresh corn kernels
- 2 large potatoes, diced
- 3 stalks celery, diced
- 2 large carrots, diced
- ground black pepper to taste
- ½ teaspoon red pepper flakes, or to taste
- 1 cup scallops
- 1 cup uncooked medium shrimp, peeled and deveined
- ¼ pound halibut, cut into bite-size pieces
- 1 (12 ounce) can evaporated milk
Instructions
- Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
- Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
- Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 724 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I used cashew cream in place of the evaporated milk (1 cup of raw cashews soaked in boiling water in a 2 cup measure with the water filled up to the 12 oz mark and then blended in a highspeed blender) and I used 2 tablespoons of cornstarch as a thickener. Delish!
No Changes !
I will definitely make it again- amazing!
I used haddock as the fish and added Old Bay seasonings as someone else suggested. My company and husband loved it.
Exceptionaly delicious.
I made this and planned on thickening it up but didn’t have any cornstarch, Came out good Next time will thicken it up
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 another dish to the bacon. Added 1/2 tsp Old Bay seasoning and subbed half and half for the evaporated milk. Agreed with one reviewer still more like a soup but we felt it was plenty rich with the half and half, bacon and smoked sausage. Great way to use up seafood that has been in the freezer a while! It was not too expensive for us as my husband had either caught the fish himself or we bought it cheap while in Florida and brought it back home in the cooler. It does make a lot and could feed a crowd. Ate it with a crusty French bread perfect for dipping into soup.
Great Recipe my wife loved it
This is pretty close to perfect as is. We sometimes use a frozen seafood medley for convenience. Everyone loves this. DON’T cut out the bacon even if you’re not a bacon lover… it’s adds a smokey-smoothness that really makes the flavor tremendous. One word of advice.. unless our cooker isn’t as warm as it should be or the seal isn’t great (probable)… the potatoes aren’t ready after 4 hours… we use 5 as a guideline.
I only used tilapia for the seafood as that was all I had on hand. I also used 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 as I wanted it. I added a little cornstarch mixture as well to thicken it up. My suggestion would just be to make a rue with the onions and garlic before the stock was added and that would help to thicken it. Overall the taste was great and we ate it with some french bread. Just what I was looking for!
I made this on the stove instead of my slow cooker, and it turned out absolutely delicious! Thanks for the recipe!
Excellent 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 also deglazed the sauté pan with a little of the chicken stock and added that to the pot along with about 2 teaspoons of thyme. Everyone had seconds.
Very good seafood chowder. My kids enjoyed it so it is now a great way to serve my kids seafood. Like other reviewers, I added some Old 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 extra potato next time I make this. Thank you for the recipe.
It was good. Not too heavy but very filling. I used a seafood chowder mix instead of just the fix they listed. Great for using up left over seafood.
I made a rue to thicken it up and used alot of different fish to make a seafood chowder
This was really good! If you like more of a soup, then follow the recipe as is. I was generous with the red pepper flakes and the black pepper and it was only a little spicy, but certainly had more flavor. If you like spice then add twice or three times the red pepper. Perhaps a diced jalapeno or two. I like the idea of old bay and may use that next time. If you want 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.
I’m giving the original 3 stars. We felt it was missing a layer of flavor, and the original ingredients are too expensive to make this practical for our family. Taking some of the suggestions into account by adding Old Bay, and by changing the type of fish to cod we enjoyed the recipe. With changes – we give this 4 of 5 stars. This recipe can be changed to match your taste and budget preferences.
Made this for a girl friend from out of town and my husband and they just kept raving about it. I made a rue with butter/flour before adding the white wine/chicken broth etc. I did add some sliced Andouille Sausage from Costco and some small steamer clams (after cleaned with corn meal) Instead of canned milk used a little cream instead. Served it with multi-grain Artisan bread and white wine out on the our deck. Was like being at a 5 star restaurant for everyone. Thanks, I will do again this summer for others.
Excellent seafood chowder. I kicked it up a notch with Old Bay and skipped the carrots. I also used half and half instead of condensed milk. It goes great with oyster crackers and bread.
Great weeknight dinner! I used only shrimp as my fish and it was still very tasty.
It is cooking right now, and I’m working to keep my team from sampling before it is done. Two pounds of fresh haddock in lieu of scallops, etc, as some people (my MIL)are particular about their chowdas. Smells delicious. I did forget the evaporated milk. Suggestions?? Please. TYVM Woody