Monday, April 6, 2009

Slow Cooker Seafood Chowder

This is the easy and inexpensive version of a delicious seafood chowder. If you are making this for a special evening (date night or company) you could easily replace the canned seafood with fresh. I would stir fry the fresh seafood, this can even be done the night before and kept in the refrigerator, and add it for the last 20 to 30 minutes or until heated through.

The Grocery List:

  • 1 can (10 ounces) condensed cream of potato soup
  • 1 can (10 ounces) condensed cream of mushroom soup
  • 2 1/2 cups milk
  • 4 medium carrots, finely chopped
  • 2 large potatoes, chopped into small (1/4 inch) cubes
  • 1 large onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 tsp dried thyme
  • 1 tsp minced garlic
  • 2 tsp Mrs. Dash (original blend)
  • 1/2 tsp red pepper flakes
  • 1 can (6 ounce) medium shrimp, drained
  • 1 can (6 1/2 ounce) chopped clams, drained
  • 1 package (227 g) imitation crab, chopped (I used clover leaf crab delectable)
  • 1/2 package bacon, cooked and crumbled
Cooking It All Up:

In a slow cooker, combine the undiluted soups and milk. Stir in the vegetables, garlic and spices.

Cover and cook on low for 5 hours. Normally you shouldn't lift the cover when you are slow cooking food but I recommend stirring this every hour or so and then quickly replacing the cover so you don't loose too much heat.

Stir in clams, shrimp, and crab. Cover and continue cooking on low for 20 - 30 minutes until heated through.

Garnish each serving with crumbled bacon.

Makes 8 servings.

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