Seafarer's Slow Cooker Chowder
- Gluten free
- Peanut free
- Low calorie
- Low carb
The salt fish in this slow-cooked chowder lends extra flavour to the broth and better texture to the fish. Although we generally avoid too much cooking of ingredients before they go into the slow cooker, softening the onion and leek makes for better flavour and can be done while you are dicing the other vegetables.
Ingredients
- 1 lb (500 g) boneless salt cod or salt haddock fillet(s)
- 3 tbsp (45 mL) butter
- 1 Spanish onion, large white onion or 2 cooking onions, chopped
- 1 large leek, chopped
- 3 carrots, diced
- 3 stalks celery, diced
- 3 or 4 potatoes, peeled and diced
- 1 bay leaf
- Few sprigs fresh thyme, or 1/2 tsp/2 mL dried thyme
- 1/2 tsp (2 mL) white pepper
- Pinch each nutmeg and cayenne pepper
- 1 lb (500 g) peeled deveined shrimp or scallops
- 1/3 cup (75 mL) chopped parsley
- 1 cup (250 mL) whipping cream
- Salt
Preparation
Soak fish at room temperature, changing water several times, for 24 hours. Drain; cut into chunks and place in slow cooker.
In large skillet, melt butter over medium-high heat; sauté onion and leek until softened and some of the onion is golden at edges, about 10 minutes. Scrape into slow cooker; add carrots, celery, potatoes, bay leaf, thyme, white pepper, nutmeg, cayenne and 7 cups/1.75 L water. Cook until vegetables are tender, about 4 hours on high or 8 hours on low.
Remove bay leaf and thyme. Stir in shrimp and parsley; cook on high until shrimp are cooked through, 5 to 10 minutes.
Meanwhile, in saucepan, bring cream to boil; stir into chowder. Add salt to taste.
Makes 8 to 12 servings.
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