Creamy Seafood Chowder
Member recipe by paulc007
- 500g (1lb) of cod or haddock filets, or other firm flesh fish
- 250g of peeled, diced red or golden potatoes
- Â½ cup of chopped onion
- Â½ cup of chopped celery
- Â½ cup of chopped carrot
- 1 tablespoon of dried parsley
- 1 tablespoon of crushed dried rosemary
- Â½ tablespoon of salt
- 1 tablespoon of white pepper
- Tabasco or other hot sauce to taste
- 500g (16oz) of canned diced tomatoes
- Â½ cup of white wine
- 250g (8oz) of bottled clam juice
- 3 tablespoon of flour
- 3 tablespoon of melted butter
- â cup heavy cream
- 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.