Diced potatoes, frozen corn, celery, and chicken stock go into the slow cooker for 4 hours on high. A thawed bag of mixed seafood and half-and-half go in for the final 30 minutes. Prep takes 5 minutes and the recipe serves 8.

The seafood stays out of the slow cooker until the last 30 minutes. Mixed seafood bags contain shrimp, mussels, clams, and calamari, and every one of those cooks faster than a diced potato. Going in too early means overcooked, rubbery textures that no amount of creamy broth can fix.

Thawing the frozen seafood bag completely before it goes in determines whether 30 minutes is enough time. Cold or partially frozen seafood drops the slow cooker temperature the moment the lid goes back on. Fully thawed seafood cooks evenly and finishes within the stated time.

Slow Cooker Seafood Chowder

Recipe by Shili MohamedCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

4

hours 

30

minutes

Calories

252

kcal

Cooker Seafood Chowder: diced potatoes, corn, celery, and chicken stock cook for 4 hours, then mixed seafood and half-and-half finish it. Serves 8

Ingredients

• Chowder

• 2 pounds potatoes, diced into 1-inch cubes

• 2 cups frozen corn

• 1 cup celery, diced

• 4 cups chicken stock

• ½ teaspoon salt

• ½ teaspoon pepper

• 1 (1-pound) bag frozen mixed seafood (shrimp, mussels, clams, calamari, crab, etc.), thawed

• 1 cup half-and-half

• To Serve

• Diced scallions

Directions

• Combine the potatoes, corn, celery, chicken stock, salt, and pepper in the slow cooker. Stir to combine.
• Cook on high for 4 hours.
• Add the thawed mixed seafood and half-and-half. Cook on high for 30 minutes, or until all seafood is cooked through.
• Serve topped with diced scallions.

FAQs

Can fresh seafood be used instead of frozen?

Fresh seafood works at the same 1-pound quantity and goes in at the same point in the recipe. Cut fish fillets into bite-sized pieces before adding so they cook through at the same rate as shellfish. Check that all pieces reach a safe internal temperature before serving, as different seafood types vary in cook time.

Why does this recipe use chicken stock instead of seafood stock?

Chicken stock is more widely available and produces a mild base that lets the seafood flavor carry without tasting heavy. Seafood stock can be substituted at the same 4-cup quantity for a deeper, more oceanic result. If using seafood stock, taste before adding salt, as commercial seafood stocks tend to run saltier than chicken.

How does cream-based seafood chowder hold up when reheated?

Cream-based chowder thickens overnight in the refrigerator as the potatoes release starch into the broth. Reheat on the stove over low heat with a splash of chicken stock or milk to loosen it back to a spoonable consistency. The chowder keeps for 2 days refrigerated; beyond that, the seafood texture begins to deteriorate.

What slow cooker soup uses the same long-cook base but builds on beef instead of seafood?

Long, steady heat is what develops both a creamy chowder and a well-layered broth in a meat-based soup. A slow cooker beef barley soup on this site builds a hearty broth with beef, vegetables, and barley over several hours. Together the two cover the same set-and-forget format in completely different flavor directions.

What slow cooker soup works when the goal is a sharp, tangy broth rather than creamy?

Hot and sour soup sits at the opposite end of the flavor spectrum from a cream chowder but uses the same slow cooker method. A slow cooker hot and sour soup on this site builds a sharp, tangy broth with mushrooms, tofu, garlic, and ginger. The two recipes cover the same set-and-forget format while landing in entirely different flavor directions.