Slow-Cooker Fish Chowder
Description
A creamy chowder full of shrimp, scallops, and chunks of halibut gets hearty flavor and a touch of sweetness from sweet corn, potatoes, and bacon.
Ingredients
•
4 slices 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
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ground black pepper to taste
•
1/2 teaspoon red pepper flakes, or to taste
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1 cup scallops
•
1 cup uncooked medium shrimp, peeled and deveined
•
1/4 pound halibut, cut into bite-size pieces
•
1 (12 ounce) can evaporated milk
Directions
1
Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes. Drain excess grease. Add onion and garlic to bacon; cook and stir until onion translucent, about 5 minutes. Transfer to a slow cooker.
2
Add chicken stock to slow cooker. Stir in celery, potatoes, carrots, and corn; season with black pepper and red pepper flakes. Cover slow cooker.
3
Cook on High for 3 hours.
4
Stir scallops, shrimp, and halibut into slow cooker; cook 1 hour more. Stir in evaporated milk until thoroughly heated; serve.