Fish Chowder
(from saymyname’s recipe box)
Source: In 'Make It Fast, Cook It Slow' by Stephanie O'Dea
Serves 8 peopleCategories: Fish, Main Dish, Slow Cooker, Stew
Ingredients
- 8 -10 baby white potatoes, diced
- 1 cup frozen roasted corn
- 1/2 white onion, chopped
- baby carrot, chopped (a handful)
- 3 celery ribs, chopped
- 3 cups chicken broth
- 3 -4 garlic cloves, chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon Old Bay Seasoning
- kosher salt
- 1 cup heavy whipping cream
- 1 lb white fish, cut into cubes (frozen okay)
- 2 cups frozen shelled fully cooked shrimp
Directions
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Use a 4-quart slow cooker.
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Add the vegetables into your stoneware.
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Cube fish, and add; it is okay if it is still frozen.
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Add everything else on top except the cream and shrimp.
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Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until the potatoes are tender.
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Stir in the heavy cream and shrimp 20 minutes before serving, and turn the slow cooker to high.