Slow Cooker Creamy Seafood Chowder
This luxurious, slow-cooked chowder is packed with tender seafood and hearty potatoes in a rich, velvety cream base. It is the ultimate comfort food that develops deep, oceanic flavors without the need for constant stovetop stirring.
Ingredients
Ingredients
- 1.5 lb Yukon Gold potatoes peeled and cut into 1/2-inch cubes
- 1 cup yellow onion finely diced
- 1 cup celery diced
- 3 cups bottled clam juice or high-quality seafood stock
- 1 tsp dried thyme
- 0.5 tsp smoked paprika
- 1 lb firm white fish such as cod or halibut, cut into 1-inch chunks
- 0.5 lb raw shrimp peeled, deveined, and tails removed
- 2 cups heavy cream room temperature
- 2 tbsp cornstarch mixed with 2 tbsp water to create a slurry
- 1 cup frozen sweet corn thawed
- 0.25 cup fresh parsley chopped for garnish
Notes
Storage: Refrigerate in an airtight container for up to 2 days; reheat gently on the stovetop over low heat to prevent the cream from curdling. Do not freeze, as the dairy and potatoes will change texture. Variation: Add 1/2 lb of bay scallops during the final 15 minutes for extra decadence.