Seafood Chowder - semi-home made

Seafood Chowder - Semi-home Made Recipe

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Soni Knapp

By
@Moonlight

My husband and I love seafood but live in Vermont where it's a bit more expensive. When we find it on sale, we buy it....the half-pound of fresh Haddock we picked up at the store was the inspiration for this chowder. It is so easy and flavorful!

Rating:

★★★★★ 1 vote

Serves:
8
Prep:
1 Hr
Cook:
2 Hr 30 Min
Method:
Slow Cooker Crock Pot

Ingredients

  • 1 can(s)
    8-oz geisha whole oysters, rinsed & drained
  • 1 can(s)
    4 oz can bumble tiny or medium shrimp, rinsed & drained
  • 1/2 lb
    fresh haddock, boneless & skinless, cut into bite-size pieces
  • 1 can(s)
    15 1/4 oz - whole kernel corn, drained
  • 1 clove
    15-oz can whole peeled potatoes drained & medium dice
  • 1 c
    fresh frozen peas
  • 1 small
    (6 oz) onion chopped
  • 1/4 tsp
    fresh ginger root, minced
  • 1 tsp
    dried basil
  • 1 tsp
    dried dill
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    dried thyme
  • ·
    black pepper and salt to taste. i didn't use salt.
  • 1 c
    whole milk
  • 1-2 c
    half & half adjust to your liking
  • 1/2 tsp
    garlic powder if you desire

How to Make Seafood Chowder - semi-home made

Step-by-Step

  1. Heat 1 Tablespoon of olive oil in a frying pan set over medium-high heat. Saute onion for five minutes, stirring occasionally. Add ginger root, diced potatoes and 1/2 stick butter. Stir to melt butter and combine ingredients. Continue sauteing till onion is almost transparent and has browned a little.
  2. Transfer mixture to a 4 quart crock pot. Add Oysters, Shrimp, Haddock and corn. Turn crock pot on low to keep everything warm. (Of course you can use your favorite fish along with the choices above.)
  3. Pour about a quart of Milk and 1/1/2 cups of Half & Half Cream into a saucepan set over medium high. Heat to almost a boil. Thicken with your favorite roux. (I used the standard flour/water mixture.)Once heated through and thickened to your liking, pour over the ingredients in the crock pot.

    Raise temperature to high to heat thoroughly, stirring occasionally to keep mixed and to heat evenly. About 15-20 minutes later, add the frozen peas and herbs. Reduce heat to low. Stir thoroughly and allow to cook about 15 minutes longer.
  4. Adjust seasonings.

    Note: The oysters dissolve during the cooking process but the flavor of the chowder is amazing! It tastes like I slaved for hours!

    Remember that not all crock pots heat at the same rate as the one I use. You may have to adjust heating times.

    Enjoy. :)

Printable Recipe Card

About Seafood Chowder - semi-home made

Course/Dish: Other Main Dishes, Chowders
Main Ingredient: Seafood
Regional Style: American




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