Best Jocies Crock Pot Seafood Soup Recipes

CROCK POT SEAFOOD MEDLEY

Crock Pot Seafood Medley image

Make and share this Crock Pot Seafood Medley recipe from Food.com.

Provided by CelebrationFL

Categories Crab

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb shrimp, peeled and deveined
1 lb crabmeat
1 lb bay scallop
2 (10 3/4 ounce) cans cream of celery soup
21 1/2 ounces milk (2 soup cans)
2 tablespoons butter
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Layer shrimp, crab, and scallops in slow cooker.
Combine soup and milk. Pour over seafood.
Mix together butter and spices and pour over top.
Cover. Cook on low 3-4 hours.
Serve over rice or noodles.

SLOW-COOKER FISH CHOWDER

Slow-Cooker Fish Chowder image

A great, hearty fish chowder that's lower in fat. Perfect for a winter's day. This recipe is very versatile. I use low-sodium, homemade stock and I find there's enough salt from the bacon that no more is needed. You can change up the seafood, the vegetables, and the seasonings. I find seafood chowder difficult to reheat (a no-no at work!) so I would make this when I have company coming who can finish it in 1 or 2 days.

Provided by KathrynG

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 4h30m

Yield 9

Number Of Ingredients 14

Ingredients

4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups chicken stock
1 cup fresh corn kernels
2 large potatoes, diced
3 stalks celery, diced
2 large carrots, diced
ground black pepper to taste
½ teaspoon red pepper flakes, or to taste
1 cup scallops
1 cup uncooked medium shrimp, peeled and deveined
¼ pound halibut, cut into bite-size pieces
1 (12 ounce) can evaporated milk

Steps:

Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes; drain excess grease. Cook and stir onion and garlic into bacon until onion is translucent, about 5 minutes. Transfer mixture to a slow cooker.
Pour chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots into the stock. Season with black pepper and red pepper flakes. Set the cooker to High, cover, and cook for 3 hours.
Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 27.9 g, Cholesterol 56.5 mg, Fat 6 g, Fiber 3.4 g, Protein 18.4 g, SaturatedFat 2.6 g, Sodium 723.5 mg, Sugar 7.4 g