Slow Cooker Spicy Seafood Chowder
Prep time
Cook time
Total time
Rich, creamy and delicious without a lick of cream, this spicy seafood chowder is spicy and satisfying.
Recipe type: Soup
Serves: 8
  • 1 cup chopped onions
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • 16 ounces frozen sweet white corn
  • 4 cups low sodium chicken broth
  • 2 teaspoons cajun seasoning (or to taste)
  • 1 can (12 ounces) fat free evaporated milk
  • ½ cup instant potato flakes
  • 2 cups small cooked shrimp
  • 6 ounces white fish fillets (I used Alaskan pollock)
  1. Ideal Slow Cooker Size: 4 Quart
  2. In the slow cooker combine the onions, celery, bell pepper, corn, chicken broth and cajun seasoning.
  3. Cover and cook on LOW until the vegetables are tender, 4 to 6 hours.
  4. With an immersion blender, puree to desired consistency. (I like it with still some chunkiness.)
  5. Stir in the milk, instant potato flakes, shrimp and fish.
  6. Cover and cook on low until the fish is done and soup is heated through, another 30 minutes.
  7. Taste and add salt and pepper to taste
Cook's Notes
Nutritional Estimates Per Serving (1 cup): 185 calories, 2.9 g fat, 22.9 g carbs, 1.4 g fiber, 17 g protein and *5 Weight Watchers Points Plus, 5 SmartPoints

Cajun Seasoning: Stir together: 2 teaspoons garlic powder, 2 teaspoons sweet paprika, 2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon oregano, 1 teaspoon thyme and ½ teaspoon red pepper flakes (optional).
Recipe by Simple Nourished Living at