Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Creamy Seafood Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A thick, creamy New England-style chowder loaded with shrimp, white fish, and potatoes in a smoky, herb-infused cream broth. Seafood is added in the final hour to prevent overcooking, while the potato and vegetable base builds flavour all day. Serve with crusty bread for a complete, restaurant-quality bowl at home.

Ingredients

Scale
  • Base
  • 1.5 lbs 680 g Yukon Gold potatoes, cut into ¾-inch cubes
  • 2 celery stalks (diced)
  • 1 medium onion (diced)
  • 3 garlic cloves (minced)
  • 1 medium carrot (diced)
  • 3 strips bacon or pancetta (chopped (omit for pescatarian))
  • 3 cups 720 ml fish stock or vegetable broth
  • 1 cup 240 ml clam juice (or extra broth)
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • ½ tsp Old Bay seasoning
  • Salt and white pepper to taste
  • Seafood & Cream Finish
  • 1 lb 450 g firm white fish (cod, haddock, or halibut), cut into 1.5-inch chunks
  • ½ lb 225 g raw shrimp, peeled and deveined
  • 1 cup 240 ml heavy cream
  • 2 tbsp butter
  • 2 tbsp cornstarch + 2 tbsp cold water
  • Fresh chives and oyster crackers to serve

Instructions

  1. Add potatoes, celery, onion, garlic, carrot, and bacon to the slow cooker. Pour over fish stock and clam juice. Add thyme, paprika, Old Bay, salt, and white pepper. Stir to combine.
  2. Cook on LOW for 6 hours or HIGH for 3.5 hours, until potatoes are completely tender.
  3. Use a fork or potato masher to lightly crush some of the potatoes directly in the slow cooker — this naturally thickens the chowder.
  4. Whisk cornstarch with cold water and stir into the base. Add heavy cream and butter.
  5. Gently nestle the fish chunks and shrimp into the liquid. Switch to LOW and cook a further 30–45 minutes until seafood is just cooked through. Do not overcook.
  6. Taste and adjust seasoning. Ladle into bowls and top with fresh chives and oyster crackers.

Notes

  • Seafood goes in last. This is the golden rule for slow cooker seafood. The base cooks all day; the fish and shrimp only need 30–45 minutes or they’ll turn rubbery.
  • Clam juice is worth finding. It adds an authentic briny depth that broth alone can’t replicate. Most supermarkets stock it in small bottles near the canned fish.
  • Chunky or smooth. For a brothier chowder, skip the mashing step. For an almost bisque-like texture, blend half the potato base before adding the seafood.
  • Storage. Best eaten fresh. Refrigerates for up to 2 days — reheat very gently over low heat. Do not freeze as the cream and seafood do not reheat well.

Find it online: https://slowcookerrecipes.us/slow-cooker-creamy-seafood-chowder/