New England Seafood Chowder Slow Cooker

Dive into the comforting flavors of classic New England cuisine with this Slow Cooker Seafood Chowder recipe. Brimming with tender potatoes, savory cod or haddock, succulent shrimp, and plump scallops, this creamy chowder is a seafood lover’s dream. The slow cooker does all the heavy lifting, melding the sweet brininess of fish stock or clam juice with aromatic onions, celery, garlic, and earthy thyme for a rich, hearty base. A touch of heavy cream whisked with cornstarch thickens the chowder to perfection, creating an indulgent, velvety texture. Garnished with fresh parsley and served with crispy oyster crackers, this warm and inviting dish will transform your dinner table into the heart of New England. Perfect for cozy gatherings or weeknight meals, it’s a one-pot wonder that’s both easy to make and irresistibly delicious.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 2 tablespoons Butter
• 1 large, diced Onion
• 2 diced Celery stalks
• 2 cloves, minced Garlic
• 4 medium, peeled and diced Potatoes
• 4 cups Fish stock or clam juice
• 1 Bay leaf
• 1 teaspoon Thyme (dried)
• 1 teaspoon (adjust to taste) Sea salt
• 0.5 teaspoon Black pepper
• 1.5 cups Heavy cream
• 2 tablespoons Cornstarch
• 2 tablespoons Cold water
• 1 pound, cut into bite-sized pieces Cod or haddock
• 0.5 pound, peeled and deveined Shrimp
• 0.5 pound Scallops
• 2 tablespoons, chopped (for garnish) Fresh parsley
• 1 cup, for serving (optional) Oyster crackers

Directions

Step 1

In a skillet over medium heat, melt the butter. Add the diced onion and celery, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute. Transfer the mixture to the slow cooker.

Step 2

Add the diced potatoes, fish stock (or clam juice), bay leaf, thyme, salt, and black pepper to the slow cooker. Stir to combine.

Step 3

Cover and cook on low for 4-5 hours, or until the potatoes are tender.

Step 4

In a small bowl, whisk together the heavy cream, cornstarch, and cold water until smooth. Pour the mixture into the slow cooker and stir to combine.

Step 5

Add the cod (or haddock), shrimp, and scallops to the slow cooker. Stir gently to ensure they are submerged in the liquid.

Step 6

Cover and cook on low for an additional 30 minutes to 1 hour, or until the seafood is cooked through and the chowder has thickened.

Step 7

Taste and adjust seasoning with more salt or pepper, as needed.

Step 8

Remove the bay leaf and ladle the chowder into bowls. Garnish with fresh parsley and serve with oyster crackers, if desired.

Nutrition Facts

Serving size	(3845.2g)

Amount per serving	% Daily Value*
Calories	3664.7

Total Fat 171.6g	0%
Saturated Fat 90.5g	0%
Polyunsaturated Fat 8.9g
Cholesterol 1046.4mg	0%
Sodium 6852.0mg	0%
Total Carbohydrate 283.4g	0%
Dietary Fiber 31.2g	0%
Total Sugars 28.5g
Protein 211.2g	0%

Vitamin D 195.0IU	0%
Calcium 696.1mg	0%
Iron 19.0mg	0%
Potassium 8998.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.8%

Protein: 24.0%

Carbs: 32.2%