There are many types of chowder recipes; corn, clam and fish chowder
among others. Chowders typically consist of cream or milk thickened with
flour and often include potatoes. Some have more of a tomato base rather
than a dairy base; such as Manhattan clam chowder. The word chowder
itself is believed to be derived from a French word meaning ‘pot’, as
the fishermen would throw seafood scraps from the day’s catch into a pot
for cooking later in the day. So our pot here is going to be a slow
cooker and our chowder is going to be fish chowder.
Ingredients:
500g (1lb) of cod or haddock filets, or other firm flesh fish
250g of peeled, diced red or golden potatoes
½ cup of chopped onion
½ cup of chopped celery
½ cup of chopped carrot
1 tablespoon of dried parsley
1 tablespoon of crushed dried rosemary
½ tablespoon of salt
1 tablespoon of white pepper
Tabasco or other hot sauce to taste
500g (16oz) of canned diced tomatoes
½ cup of white wine
250g (8oz) of bottled clam juice
3 tablespoon of flour
3 tablespoon of melted butter
⅓ cup heavy cream
NOTE:If you like you can add just about any type of
seafood to this recipe to suit your tastes; clams, shrimp, scallops,
etc. If you choose to do this, you can add an additional splash or two
of the white wine to account for it. Additionally, you can add some corn
if you like. If you like a little extra spice, try a dash or two of
chili powder.
Steps:
You can cook this fish chowder on high for about 4 hours, or you can
cook it on low for about 6 to 8 hours. Whichever you choose, preheat a
covered slow cooker to that setting while you are preparing the rest of
the ingredients. Use a paper towel to wipe down the sides and the bottom
of the cooker with oil to prevent sticking.
Cut the fish into bite sized pieces, then place them in the slow cooker
along with the potatoes, carrots, celery and onion (include any
additional seafood you want to use).
Add the parsley, rosemary, salt and white pepper as recommended or to
taste. Gently mix them in with the fish.
Add the hot sauce to taste, along with the diced tomatoes, white wine
and clam juice.
Stir gently again to mix blend them. Cover the cooker and cook on
high for 4 about hours or on low for about 8 hours.
About an hour before your fish chowder is finished cooking, blend
together the heavy cream, melted butter and the flour. Make sure it is
mixed well. Gently stir it into the chowder and continue to cook for
another hour.
Slow cooker fish chowder is great served with crackers or even served in
a bread bowl.
Love it. I wasn't sure about the tomatoes at first but this recipe is delicious. I add shrimps and mussels (near the end). went with single cream as that is all I had and pretty much poured in a whole bottle of wine. Served with toasted bread this recipe is a winner. Oh and don't worry about the calm juice just crumble in a fish stock cube.
Ollie
Posted 177 days ago
This is an amazing recipe. Slow cookers FTW! Another great add if you can't find clam juice is lobster bisque (In most tinned sections of stores). Chuck it all in in one go and leave it to cook :) Do the same as the flower's concerned but other than that, AMAZING recipe
Bill
Posted 195 days ago
This is a fantastic recepy, with lots of room for improvisation. I used different ingredients for quite a few of those mentioned but the result was as described excellent!!! Fruits de mer instead of fish Fresh tomatoes seed removed, instead of canned Powdered fish stock instead of clam juice A small branch of fresh rosemary And coconut cream instead of cream I love this recepy
Michael
Posted 243 days ago
You're both right, Elizabeth. Chowder comes from the French 'chaudiere' (a boiler) which of course is a variant based on 'chaud'.
emma
Posted 323 days ago
How many does this recipe serve?
Love this site! x
Patrick
Posted 329 days ago
Next time I'm going to do the white chowder, more with potatoes and milk base . . . wish me luck.
GOD Bless whoever made this site . . . and us all.
Patrick
Posted 329 days ago
I'm not a cook of any sort . . . but . . . Where's the liquid in these chowder recipes?
I made something very close to this with catfish (large sliced and seasoned with Luzziane cajun season - let it sit there a while) and a lot of large sliced celery, a lot of yellow onion (large slice again), yellow squash (large slice again), zucchini (large slice again), green onions (fairly large slice again), can of clams in juice (poured on top but not stirred in), can of condensed clam chower (the red one - also just poured on top and not stirred in), big glass of white wine (not dry), two cans of vegetable-stock (because I couldn't find fish-stock), some garlic power and garlic salt (because I didn't have any fresh or minced), large slice yellow bell-pepper (but any would do), and almost put shrimp, but kept it out and ate it on the side. The catfish was on the bottom under the first layer of onions and green-onions.
Cooked for three hours in slow-cooker before I had to dive in and it was surprisingly good. The vegetables were still a bit crispy/crunchy, which I like. I cooked it another hour and it is still very good. The catfish was very tender and cooked just right.
I did not stir at all, until scooping it out.
I actually had a two compartment slow-cooker so that I put the catfish and all the ingredients in the large side and then I put the overflow vegetables in the smaller, but large, other compartment . . . since there was so much liquid in my concoction, the two compartments spilled over into each other . . . but like I said . . . I did not stir anything until serving it.
I'm sure some other seasonings or ingredients would have been good as well.
The mark of a good dish . . . it is better the second time . . . and this soup/chowder has that quality.
So far, the slow-cooker makes up for a lot of failings as a cook on my part.
If I slow cook pot-roast of any kind, I almost always use chicken stock (99% fat free - usually two cans - it's so inexpensive) cause I like that flavor-mix better than the beef stock. I usually let it cool in the fridge (at least for the second meal) and then scrape off the fat that cools on top so that all my subsequent meals are more fat free and very very flavorful.
I'll usually either make up some potatoes (I like those 1$ packages at Kroger of all variety of instant, but real, potatoes - two cups per package) or cook a batch of sticky rice in the rice-cooker (lasts me the week in the fridge) and then add canned vegetables, maybe a desert or crackers and peanut butter and jelly and I'll have good lunches for days to come.
Anyway, the slow-cooker sure makes for good meals and so easy.
GOD Bless us all.
Richard
Posted 333 days ago
I made this with fish stock and it was pretty yum.
Cal
Posted 333 days ago
Like Dave I would like to know where to buy Clam Juice - Is there an alternative to use?
dave
Posted 371 days ago
what is bottled clam juice and where do they sell it?
Jeff
Posted 399 days ago
How many is this recipe for?
PLT
Posted 432 days ago
I will try this recipe out as it looks good. I would like to caution that adding "additional seafood" such as shrimp and scallops and cooking for "about 8 hours" you are asking for boot leather as a result. I would only add at the same time as the cream, butter and flour - about one hour before the end of the cooking time.
Elizabeth
Posted 449 days ago
Chowder comes from the Romance language words for "hot (like "chaud" in French), not a word for "pot." Chowder is always a hot soup.
Adrian Peirson
Posted 738 days ago
This is a really nice site, thanks for the effort you put in.
Fruits de mer instead of fish
Fresh tomatoes seed removed, instead of canned
Powdered fish stock instead of clam juice
A small branch of fresh rosemary
And coconut cream instead of cream
I love this recepy
Love this site! x
GOD Bless whoever made this site . . . and us all.
I made something very close to this with catfish (large sliced and seasoned with Luzziane cajun season - let it sit there a while) and a lot of large sliced celery, a lot of yellow onion (large slice again), yellow squash (large slice again), zucchini (large slice again), green onions (fairly large slice again), can of clams in juice (poured on top but not stirred in), can of condensed clam chower (the red one - also just poured on top and not stirred in), big glass of white wine (not dry), two cans of vegetable-stock (because I couldn't find fish-stock), some garlic power and garlic salt (because I didn't have any fresh or minced), large slice yellow bell-pepper (but any would do), and almost put shrimp, but kept it out and ate it on the side. The catfish was on the bottom under the first layer of onions and green-onions.
Cooked for three hours in slow-cooker before I had to dive in and it was surprisingly good. The vegetables were still a bit crispy/crunchy, which I like. I cooked it another hour and it is still very good. The catfish was very tender and cooked just right.
I did not stir at all, until scooping it out.
I actually had a two compartment slow-cooker so that I put the catfish and all the ingredients in the large side and then I put the overflow vegetables in the smaller, but large, other compartment . . . since there was so much liquid in my concoction, the two compartments spilled over into each other . . . but like I said . . . I did not stir anything until serving it.
I'm sure some other seasonings or ingredients would have been good as well.
The mark of a good dish . . . it is better the second time . . . and this soup/chowder has that quality.
So far, the slow-cooker makes up for a lot of failings as a cook on my part.
If I slow cook pot-roast of any kind, I almost always use chicken stock (99% fat free - usually two cans - it's so inexpensive) cause I like that flavor-mix better than the beef stock. I usually let it cool in the fridge (at least for the second meal) and then scrape off the fat that cools on top so that all my subsequent meals are more fat free and very very flavorful.
I'll usually either make up some potatoes (I like those 1$ packages at Kroger of all variety of instant, but real, potatoes - two cups per package) or cook a batch of sticky rice in the rice-cooker (lasts me the week in the fridge) and then add canned vegetables, maybe a desert or crackers and peanut butter and jelly and I'll have good lunches for days to come.
Anyway, the slow-cooker sure makes for good meals and so easy.
GOD Bless us all.