Hi and welcome on this snowy Sunday. This recipe was created after conversing with a blog friend from Ohio, a pescatarian. Soup is always tasty during the winter months and with fish on the mind, seafood chowder sounded heavenly.
It’s still snowing in eastern Iowa and we’ve received about another 6-7 inches of the white stuff… after receiving about 8 inches on last Monday! So much for global warming… Camping this weekend was ruled out (turned out to be a wise decision) but I went ahead and made the recipe idea anyway — a decadent seafood chowder recipe. It’s got all the essential food groups: fat, salt, cholesterol, triglycerides, and lots of lactose. Dang, it tasted well!
This recipe was inspired by a half dozen or so others on various websites. I wanted something easy to make for camping but with bold savory flavors unlike some the mild, creamier ones. For those who like to cook their own stock, I’d encourage it… but the boxed seafood stock from the store worked great for a camping type recipe.
While this is a slow cooker recipe, it would probably turn out even better on the stove (adjusting cooking times and temperatures) Slow cookers are convenient but they don’t let you reduce the liquid very easily. With this in mind, if the chowder turns out a little thin, try thickening it with a tablespoon of dried potato flakes. They work great. As far as the Old Bay seasoning – it’s definitely a huge enhancement. I used quite a bit and love the taste.
One more note — you can certainly add more cubed potatoes. Being diabetic, I tend to go a little light. 2 or 3 more Yukon gold potatoes would have been even better!
Brad’s Crock Pot Seafood Chowder
Makes 4 to 6 servings
12 ounces raw shrimp, peeled, thawed and patted dry. (I like 31-40 count size)
1 can fancy lump crab meat, drained
4 oz raw salmon fillet (skin can be removed now or partway through cooking)
3+ 1/2 cups seafood stock (in a carton in the soup aisle at the grocery store)
1 cup half ‘n’ half
1 stick of butter
1 onion, chopped fine
2 minced garlic cloves
1 red bell pepper cut into small cubes
4 Yukon gold potatoes cut into small cubes (or 1 big russet baking potato)
1/2 cup flour
1+1/2 t Old Bay seasoning
1 t Italian seasoning
1/2 t sea salt (optional – to taste)
1/2 t red pepper flakes (optional)
Potato flakes (in case more thickening is needed)
INSTRUCTIONS (About 4 hours of cooking time)
1) Set the crock pot to HIGH. Melt the stick of butter. Add the onion, garlic, and bell pepper and cook until onions are translucent. With the cooker pre-warmed, this step took about 20 minutes.
2) Add the flour, stir well, and cook another 10 minutes. Reduce to MED heat setting.
3) Add the stock, potatoes, Old Bay, other seasonings. Cook 2.5 hours on medium.
4) Add the half ‘n’ half, salmon, and crab. Cook about another half hour.
5) Add in the raw shrimp and cook 20 minutes longer.
6) If a little more thickening is needed, use 1 or 2 tablespoons of few potato flakes and stir.
Serve with crackers or a crust of bread. Note… It is okay to hold this soup on the crock pot’s WARM setting
for a couple hours; the flavors mingle even more. You might need to add a few more potato flakes if it thins down.
The cooking project was a fun diversion today. It was also nice to not mess up the whole kitchen in the process. As of 7PM, we’ve had 7 inches of snow today and it’s looking like another 1 or 2 will come overnight… and possibly more on Wednesday. Soon things will warm up and this long winter will be in the record books. Too bad it’s not sooner!
The van is plugged in to 110V and the heater is running right now. As soon as the TV programs are over, Jenny and I are going outside to spend the night in the warm van enjoying the peaceful winter evening.
Take care and thanks for visiting! Safe and happy camping!
Brad and Jenny and Duke
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