Creamy Slow-Cooker Seafood Chowder with Bacon and Sweet Corn

Name: Creamy Slow-Cooker Seafood Chowder with Bacon and Sweet Corn
Total time: 270 min
Yield: 4 servings
Ingredients: 4 slices bacon, chopped; 1 onion, chopped; 2 cloves garlic, minced; 6 cups chicken stock; 3 stalks celery, diced; 2 large potatoes, diced; 2 large carrots, diced; 1 cup fresh corn kernels; ground black pepper, to taste; 0.5 teaspoon red pepper flakes, or to taste; 1 cup scallops; 1 cup uncooked medium shrimp, peeled and deveined; 0.25 pound halibut, cut into bite-size pieces; 1 (12 ounce) can evaporated milk

Indulge in a rich and velvety chowder, brimming with succulent shrimp, scallops, and halibut, while savoring the heartiness of bacon, sweet corn, potatoes, and carrots.

Recipe Info

Prep Time

270 min

Difficulty

Easy

Servings

4 servings

Nutrition

calories235calories

carbohydrates28g

fat6g

protein18g

Dinner American

Ingredients

4 slices bacon, chopped

1 onion, chopped

2 cloves garlic, minced

6 cups chicken stock

3 stalks celery, diced

2 large potatoes, diced

2 large carrots, diced

1 cup fresh corn kernels

ground black pepper, to taste

0.5 teaspoon red pepper flakes, or to taste

1 cup scallops

1 cup uncooked medium shrimp, peeled and deveined

0.25 pound halibut, cut into bite-size pieces

1 (12 ounce) can evaporated milk

Directions

Cook bacon in a skillet over medium heat until browned; about 5 to 8 minutes. Drain excess grease. Add onion and garlic to the bacon; cook and stir until the onion turns translucent; about 5 minutes. Transfer to a slow cooker.

Pour chicken stock into the slow cooker. Stir in celery, potatoes, carrots, corn, black pepper, and red pepper flakes. Cover the slow cooker.

Cook on High for 3 hours.

Stir scallops, shrimp, and halibut into the slow cooker; continue cooking for another hour.

Add evaporated milk to the chowder, ensuring even heating through; serve.