You are here

Seafood And Corn Chowder

admin's picture
Ingredients
  Canned chicken broth 49 1⁄2 Ounce (1 Can)
  Onion 1 , chopped
  Potatoes 2 1⁄2 Pound, peeled and cut into 1/2-inch dice (2 Large, About 1 1/4 Pound Each)
  Canned whole kernel corn 15 1⁄4 Ounce, well drained (1 Can)
  All purpose flour 1⁄4 Cup (4 tbs)
  Dried dill weed 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Halibut fish 1⁄2 Pound, cut into 1/2 inch dice (Any Firm Fleshed White Fish)
  Cooked shelled shrimp 1⁄2 Pound (Deveined Medium Sized)
  Garlic pepper 1⁄4 Teaspoon
  Instant mashed potato buds 2⁄3 Cup (10.67 tbs)
  Salt To Taste
Directions

1. In a 3 1/2-quart electric slow cooker, combine the broth, onion, potatoes, corn, flour, and 5 teaspoons of the dill weed.
2. Cover and cook on the low heat setting about 5 1/2 hours, or until the potatoes are just barely tender. Increase the heat setting to high. Stir in the remaining 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. Cover and cook on high 35 to 45 minutes longer, or until slightly thickened. Season with salt to taste.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Vegetable

Rate It

Your rating: None
3.85
Average: 3.9 (13 votes)

1 Comment

Anonymous's picture
This is rubbish. "A can of chicken stock, a can of corn, instant mashed potatoes"? Are you serious? This is not cooking, is American trash. If you want to make something worth eating make your own stock, cook your own corn and use fresh potatoes. Good grief!