Crock Pot Seafood Chowder

This Crock Pot Seafood Chowder is a creamy and comforting recipe, which includes mixed seafood and hearty potatoes. It’s a classic, foolproof recipe, ready in about 4 hours and 45 minutes.

Crock Pot Seafood Chowder Ingredients

• 1 medium onion, diced
• 3 cloves garlic, minced
• Vegetable oil as needed for sautéing
• 1 1/2 pounds potatoes, peeled and diced
• 1 1/4 cups frozen corn kernels
• 1 1/4 cups celery, diced
• 4 cups seafood stock
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 pound mixed seafood (shrimp, scallops, clams, and crab meat), thawed if frozen
• 1 cup half-and-half
• Kosher salt to taste
• Fresh parsley, chopped for garnish

How To Make Crock Pot Seafood Chowder

1. Sauté aromatics: In a skillet over medium heat, sauté the onion and garlic in a little vegetable oil until translucent.
2. Transfer to crock pot: Move the sautéed aromatics to the crock pot.
3. Add vegetables and stock: Add diced potatoes, corn, celery, seafood stock, thyme, and black pepper to the crock pot.
4. Slow cook the base: Cover and cook on high for 3-4 hours, until vegetables are mostly tender.
5. Add seafood and cream: Stir in the mixed seafood and half-and-half. Cook on high for an additional 30 minutes or until seafood is fully cooked.
6. Season and garnish: Taste and adjust with salt as needed. Garnish with chopped parsley before serving.

Recipe Tips

• Can I use fresh seafood instead of frozen?
  Yes, just make sure it’s properly cleaned and added during the final 30 minutes of cooking.
• How to thicken the chowder:
  For a thicker chowder, mash some of the cooked potatoes before adding the seafood.
• What kind of seafood works best?
  Use a mix of shrimp, scallops, clams, and crab meat for the best flavor and texture.
• Can I make it dairy-free?
  Substitute coconut milk or a plant-based cream alternative for the half-and-half.
• How to avoid overcooked seafood:
  Only add seafood in the last 30 minutes to prevent it from becoming rubbery.

What To Serve With Seafood Chowder

This creamy chowder pairs well with light and savory sides such as:

• Crusty sourdough or baguette slices
• Oyster crackers or saltines
• A crisp green salad
• Steamed asparagus or green beans
• A glass of chilled white wine

How To Store Seafood Chowder

Refrigerate:
Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat.

Freeze:
Freezing is not recommended due to the cream and seafood, which may separate or change texture when thawed.

Seafood Chowder Nutrition Facts

• Calories: 264 kcal
• Carbohydrates: 32g
• Protein: 20g
• Fat: 7g
• Saturated Fat: 3g
• Sodium: 1317mg
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this chowder ahead of time?
Yes, prepare the base up to the point before adding seafood, then store and finish the final step before serving.

Why is my chowder too thin?
Try mashing some of the potatoes or adding a cornstarch slurry to thicken it.

Can I use chicken or vegetable stock instead of seafood stock?
Yes, though it will slightly change the flavor, seafood stock adds the most authentic taste.

Is this recipe gluten-free?
It is naturally gluten-free, but always check your seafood mix and stock labels to be sure.

Try More Recipes:

• Crock Pot Santa Fe Soup
• Crock Pot Ravioli Soup
• Crock Pot Potato Soup With Velveeta