Slow Cooker Spicy Seafood Chowder Recipe

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4.62 from 13 votes

Slow Cooker Spicy Seafood Chowder Recipe

Rich, creamy and delicious without a lick of cream, this spicy seafood chowder is spicy and satisfying.

Prep Time30

Cook Time6 30

Total Time7

Course: Soup

Cuisine: American

Keyword: low fat seafood chowder, spicy fish chowder, spicy shrimp chowder

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 cup chopped onions
1/2 cup chopped celery
1/2 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
1/2 cup instant potato flakes
2 cups small cooked shrimp
6 ounces white 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

Notes

Serving size: 1 cup

WW Points: 2

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

5 SmartPoints (Green plan)

2 SmartPoints (Blue plan)

2 SmartPoints (Purple plan)

5 PointsPlus (Old plan)

I used a combination of small cooked shrimp and Alaskan pollock fillets, but you could really use whatever seafood you like best.

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 1/2 teaspoon red pepper flakes (optional).

Nutrition