6ounceswhite fish fillets (I used Alaskan pollock)
Instructions
Ideal Slow Cooker Size: 4-Quart.
In the slow cooker combine the onions, celery, bell pepper, corn, chicken broth and cajun seasoning.
Cover and cook on LOW until the vegetables are tender, 4 to 6 hours.
With an immersion blender, puree to desired consistency. (I like it with still some chunkiness.)
Stir in the milk, instant potato flakes, shrimp and fish.
Cover and cook on LOW until the fish is done and soup is heated through, another 30 minutes.
Taste and add salt and pepper to taste
Recipe Notes
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).Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)2*SmartPoints (Blue plan)2*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Spicy Seafood Chowder Recipe
Amount Per Serving (1 cup)
Calories 185Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Carbohydrates 22.9g8%
Fiber 1.4g6%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.