Slow Cooked Seafood Chowder

Slow Cooked Seafood Chowder

Wow – Wow – Wow – can you believe that this is the last Friday Foodie Feature of 2021?

If you have been looking for a winter meal that will satisfy your family, then break out the CrockPot and check out this recipe for Slow Cooked Seafood Chowder.

Slow Cooked Seafood Chowder

Check out my TikTok video to see this list of ingredients.


  • 6 medium sized potatoes, diced
  • 4 stalks of celery, diced
  • 2 medium onions, diced
  • 1 package of frozen corn
  • 1 package of frozen mixed veggies
  • 6-8 sweet peppers, diced
  • 1 stick of butter or margarine
  • 2 cups of Half & Half
  • 1 container Chicken Stock
  • 1 8oz bottle of Clam Juice
  • ½ teaspoon Old Bay Seasoning
  • 2 tsp minced garlic
  • 1 Bay Leaf
  • 1 bag frozen mixed seafood (shrimp, mussels, clams, calamari, crab, etc.), thawed
  • 1 bag frozen shrimp – thawed
  • 1 bag frozen scallops – thawed
  • Loaf of Crusty Bread for serving
  • Hot Sauce – optional
Ingredients for Slow Cooked Seafood Chowder

You can use any of your favorite seafood or fish including shrimp, scallops, mussels, clams and calamari.  However, to make things easier buy a bag of frozen seafood mix which can be purchased from most grocery stores, I purchased mine from Aldi’s

Any brand of frozen seafood should suffice, as long as you make sure it’s thawed in the refrigerator before it needs to be added into the slow cooker. 


  • Clean, peel and dice potatoes, clean and dice celery, sweet peppers and onions. 
  • Combine potatoes, celery, sweet peppers, onions into Slow Cooker, add frozen corn and veggies, top with Bay Leaf.
  • Pour in Clam Juice and Chicken Stock and sprinkle on a little Old Bay Seasoning.
  • Cover and cook on high for 4 hours.
  • Remove Bay Leaf
  • Add the thawed mixed seafood, pour in Half and Half then stir to mix thoroughly.
  • Re-cover and cook on low for an additional 30 minutes.
  • Serve with toasted crusty bread.
  • Sprinkle with a little hot sauce to heat things up a bit!

This recipe made was more than enough to serve 4 people with plenty of leftovers for the next night and even more than enough to freeze in a few small containers for when the winter winds blow and the snow keeps you indoors.

What is your favorite way to fix seafood?

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