Slowcookersalmonchowder Recipes

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SLOW-COOKER FISH CHOWDER



Slow-Cooker Fish Chowder image

A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.

Provided by KathrynG

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 4h30m

Yield 9

Number Of Ingredients 14

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

Steps:

  • 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 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g

SALMON CHOWDER WITH DILL



Salmon Chowder with Dill image

Provided by Food Network Kitchen

Time 4h20m

Yield 4 servings

Number Of Ingredients 15

3 cups bottled clam juice or low-sodium chicken broth
1 pound red-skinned potatoes, diced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1/2 white onion, diced
2 cloves garlic, minced
12 sprigs dill, plus chopped leaves for topping
12 sprigs parsley
6 sprigs thyme
2 bay leaves
1 wide strip lemon zest
1 pound salmon fillet (preferably wild), skin removed, cut into 4 pieces
Kosher salt and freshly ground pepper
1/2 cup heavy cream
Chopped fresh chives, for topping

Steps:

  • Put the clam juice in a medium microwave-safe bowl and microwave until very hot, about 5 minutes.
  • Meanwhile, scatter the potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker. Tie the dill, parsley, thyme, bay leaves and lemon zest together with twine and add to the slow cooker. Pour in the hot clam juice; cover and cook on high, 3 1/2 hours.
  • Season the salmon with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the heavy cream into the vegetables in the slow cooker, then partially submerge the salmon in the liquid. Cover and cook 30 more minutes.
  • Discard the herb bundle; season the chowder with salt and pepper. Serve topped with chives and dill.

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