Print

Crockpot Seafood Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/crockpot-seafood-chowder/