Crockpot Seafood Chowder

Why You’ll Love This Recipe

This seafood chowder combines the ease of slow cooking with the luxurious texture and flavor of a restaurant-style chowder. It’s versatile, comforting, and can be adapted to include your favorite seafood. The slow cooker does all the work, allowing the flavors to meld together while you go about your day. Serve it with crusty bread, and you’ve got a complete, satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Assorted seafood (such as shrimp, scallops, white fish, or crab)
• Potatoes, peeled and diced
• Onion, finely chopped
• Celery, chopped
• Carrots, chopped
• Garlic, minced
• Seafood or chicken broth
• Heavy cream or half-and-half
• Butter
• All-purpose flour (for thickening)
• Old Bay seasoning or paprika
• Dried thyme
• Salt and black pepper
• Fresh parsley (for garnish, optional)
• Corn (optional, for sweetness and texture)
• Bacon bits (optional, for garnish)

Directions

1. In the crockpot, add potatoes, onion, celery, carrots, garlic, corn (if using), broth, thyme, and Old Bay seasoning. Stir to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
3. About 30 minutes before serving, melt butter in a small pan, whisk in flour to make a roux, and cook for 1–2 minutes. Slowly whisk in the cream to avoid lumps.
4. Stir the cream mixture into the crockpot.
5. Add the seafood and continue cooking on low for another 20–30 minutes, or until the seafood is just cooked through.
6. Taste and adjust seasoning with salt and pepper.
7. Garnish with parsley and bacon bits, if desired. Serve hot with crusty bread or crackers.

Servings and timing

This recipe makes approximately 6 servings.
Prep time: 15 minutes
Cook time: 6 to 7 hours on low, or 3 to 4 hours on high
Total time: 6 hours 15 minutes to 7 hours 15 minutes

Variations

• Spicy twist: Add a pinch of cayenne pepper or diced jalapeño for heat.
• No cream: Use coconut milk or a dairy-free alternative for a lighter version.
• Extra hearty: Add chopped clams or smoked salmon for richer flavor.
• Low-carb: Swap potatoes for cauliflower florets.
• Thicker texture: Use more roux or mash some of the potatoes before adding seafood.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a pot over medium-low heat, stirring frequently. Avoid boiling to prevent the seafood from becoming rubbery.
Freezing is not recommended, as the cream may separate and seafood can become tough when thawed and reheated.

FAQs

What types of seafood can I use?

Shrimp, scallops, white fish (like cod or haddock), crab, and clams all work well in this chowder.

Can I use frozen seafood?

Yes, just make sure to thaw it completely and pat it dry before adding to the crockpot.

How do I keep the seafood from overcooking?

Add it at the end of cooking—about 20–30 minutes before you’re ready to serve.

Is it necessary to make a roux?

No, but it helps thicken the chowder and gives it a richer texture. You can skip it for a thinner consistency.

Can I cook this overnight?

It’s best not to add seafood overnight. Cook the base first, refrigerate if needed, then reheat and add seafood before serving.

What can I serve with seafood chowder?

Crusty bread, oyster crackers, or a light salad make great accompaniments.

Can I use milk instead of cream?

You can, but the chowder will be thinner. Whole milk is preferred for better texture.

How can I make this gluten-free?

Skip the flour roux and thicken with cornstarch slurry or simply enjoy a thinner chowder.

Does this recipe work in an Instant Pot?

Yes, use the sauté function for the roux, then pressure cook the base before stirring in seafood and cream on the sauté setting.

Can I make this vegetarian?

Yes, use vegetable broth and swap seafood for mushrooms, corn, and other hearty vegetables.

Conclusion

Crockpot Seafood Chowder is a rich, comforting dish that delivers big flavor with minimal effort. Whether you’re feeding a crowd or just looking for a cozy meal at home, this chowder is sure to impress. With its creamy base, tender chunks of seafood, and warming spices, it’s the perfect bowl to enjoy on a cool day or when you want something truly satisfying and soul-warming.

Crockpot Seafood Chowder

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Crockpot Seafood Chowder is a creamy, hearty dish loaded with tender seafood, potatoes, and vegetables simmered in a rich, flavorful broth. Easy to prepare and comforting, it’s the perfect slow cooker meal for chilly days or family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours on low (or 3 to 4 hours on high)
• Total Time: 6 hours 15 minutes to 7 hours 15 minutes
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Halal

Ingredients

• 1 1/2 lbs assorted seafood (shrimp, scallops, white fish, or crab), thawed if frozen
• 3 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 4 cups seafood or chicken broth
• 1 cup corn kernels (optional)
• 1 tsp Old Bay seasoning or paprika
• 1/2 tsp dried thyme
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups heavy cream or half-and-half
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional garnish)
• 2 tbsp bacon bits (optional garnish)

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Instructions

1. Add potatoes, onion, celery, carrots, garlic, corn (if using), broth, thyme, and Old Bay seasoning to the crockpot. Stir to combine.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, until potatoes are tender.
3. About 30 minutes before serving, melt butter in a small pan. Whisk in flour to make a roux, cooking for 1–2 minutes.
4. Slowly whisk cream into the roux until smooth, then stir into the crockpot.
5. Add seafood and cook on low for 20–30 minutes, or until just cooked through and opaque.
6. Adjust seasoning with salt and pepper to taste.
7. Garnish with parsley and bacon bits if desired, and serve hot with crusty bread or crackers.

Notes

• Add seafood only at the end to prevent overcooking.
• Frozen seafood works if thawed and dried first.
• For a dairy-free option, use coconut milk instead of cream.
• Thicken by mashing some potatoes or adding extra roux if desired.
• Avoid freezing—cream and seafood don’t reheat well once frozen.

Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 420
• Sugar: 5g
• Sodium: 980mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 165mg