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 of cod or haddock filets, or other firm flesh fish (1
pound)
250g of peeled, diced red or golden potatoes
1/2 cup of chopped onion
1/2 cup of chopped celery
1/2 cup of chopped carrot
1 tablespoon of dried parsley
1 tablespoon of crushed dried rosemary
1/2 tablespoon of salt
1 tablespoon of white pepper
Tabasco or other hot sauce to taste
500g of canned diced tomatoes (16 ounces)
118.30 ml of white wine (1/2 cup)
250g of bottled clam juice (8 ounces)
3 tablespoon of flour
3 tablespoon of melted butter
1/3 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.
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.
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Adrian Peirson
Posted 47 days ago
This is a really nice site, thanks for the effort you put in.
