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How to make it

  • Spray crockpot with cooking spray. Combine all ingredients except shrimp, mix well.
  • (if using fish or scallops, put them in with everything else)
  • Cover and cook on low 7-8 hours, or high 3-4 hours
  • Add shrimp
  • Cook an additional 15 minutes or so, to heat through.
  • Notes:
  • - If it looks too thick, or there is too much of the yummy brown stuff on the edges, or you have an unexpected guest, add some chicken broth to thin it out
  • - If you used a whole fish fillet, flake before serving.
  • - If you need to make a ton of chowder, use 2 cans each of cream of chicken & cream of potato. No need to increase the other ingredients - it still comes out great.

Reviews & Comments 9

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    " It was excellent "
    grumpymomma ate it and said...
    This looks like an recipe that my friends would love.5 forks.
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  • modelsmom 9 years ago
    Thanks for the compliment, Rottman. The scrapings do add a lot of flavor, and bacon is a great idea. But you don't have to cook the fish first. I've added a frozen fish fillet to this plenty of times. Just throw it in and you can shred it at the end. Or you can slice it; frozen fish slices easily.
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    " It was excellent "
    rottman ate it and said...
    Made it yesterday and enjoyed it last evening. Just a comment for others making this for the first time... As it cooks, a brown deposit tends to form around the edge of the crock. Just periodically scrape it off and let it blend into the chowder. The scrapings add flavor and color to the chowder. It is a delicious meal. I used a lb of cod that I steamed and flaked before adding to the crockpot.
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    " It was excellent "
    mark555 ate it and said...
    I love sea food chowders thank you.
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    " It was excellent "
    dynie ate it and said...
    I'm bookmarking for winter!
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  • thegoldminer 10 years ago
    Nice! JJ
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  • eeks 11 years ago
    this is simple and looks great!! I'm gonna try this on a rush night...along with some fresh crusty Rye bread!! yum
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    " It was good "
    hoytho ate it and said...
    easy and let me clear out my freezer! Bag of frozen corn, onions and bell peppers sauteed in a little butter first, used bottled clam juice instead of 1/2 & 1/2 when mixing up the two cream soups prior to adding, and was able to use up some frozen shrimp, tilapia, and scallops,(skipped the clams. Substituting cream of shrimp soup for cream of chicken enhanced the seafood flavors (I had it in the pantry - so in it went!) It wasn't too rich and the clam juice lightened the creamy aspect which was good with just the 2 cream soups, and the seafood just sang! Great hot lunch!
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  • invisiblechef 11 years ago
    love it!
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