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    You are in: Home / Recipes / New England Seafood Chowder (Slow Cooker) Recipe
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    New England Seafood Chowder (Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 15 mins

    15 mins

    6 hrs

    WI Cheesehead's Note:

    This is from Woman's Day magazine (6/19/07).

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    Units: US | Metric


    1. 1
      Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
    2. 2
      Cover and cook on low 6 to 8 hours until potatoes are tender.
    3. 3
      Add seafood about 15 minutes before serving; heat until fish is just cooked through.
    4. 4
      Stir in milk; remove bay leaf and remove from heat.
    5. 5
      Serve in bowls with crumbled bacon over top.

    Ratings & Reviews:

    • on March 18, 2013


      I added celery, carrots, and clams, and replaced the water with chicken broth and the milk with half-and-half. Maybe some bacon grease was added for flavor since butter wasn't included, but who knows for sure. I think I'd omit the corn since it made it more of a corn chowder feel than seafood chowder, but good none-the-less. Cook the bacon while you're chopping the veggies and the prep time is close to 15 minutes.

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    • on October 25, 2007


      This was a pretty good low cal soup. I used 1 can of creamed corn for the corn and also 1 can vegetable broth for the soup (in the dirctions but not in the ingredients) - although this kept the calorie count fairly low, a more substancial kind of soup may have been a better choice.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for New England Seafood Chowder (Slow Cooker)

    Serving Size: 1 (340 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 279.3
    Calories from Fat 97
    Total Fat 10.7 g
    Saturated Fat 3.9 g
    Cholesterol 95.2 mg
    Sodium 648.2 mg
    Total Carbohydrate 25.2 g
    Dietary Fiber 2.6 g
    Sugars 3.5 g
    Protein 21.1 g

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