Crockpot New England Fish Chowder

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 152.6
  • Total Fat: 3.8 g
  • Cholesterol: 85.6 mg
  • Sodium: 466.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 14.5 g

View full nutritional breakdown of Crockpot New England Fish Chowder calories by ingredient

Number of Servings: 8


    8 oz Canned Clams, drained
    8 oz Canned Crab, drained
    8 oz Canned Tiny Shrimp, drained
    3 cups Reduced Sodium Seafood Stock
    1/4 cup Heavy Whipping Cream
    3 Red Potatoes, with skin on, diced
    2 Leeks, diced
    2 Celery Stalks, diced
    2 Garlic Cloves, minced
    2 tbsp Whole Wheat Flour
    1 tbsp Unsalted Butter
    1 tsp Extra Virgin Olive Oil
    1/4 tsp Paprika
    1/4 tsp Nutmeg
    1 Bay Leaf
    Splash of White Wine
    Pinch of Lemon Zest
    Handful of Fresh Thyme
    Handful of Fresh Chives
    Handful of Fresh Parsley
    Pinch of Black Pepper


In a nonstick Dutch oven, heat the butter over medium heat and saute the leeks, celery, and thyme for about 1 minute. Sprinkle over the flour and stir until well coated. Add the potatoes, chicken broth, clams, clam juice, pepper and bay leaf. Simmer until the soup thickens, about 35 minutes.

While soup is simmering, heat a medium nonstick skillet over high heat and dry saute (with no oil or butter) the Canadian bacon until crisped.

Once soup has thickened, add the cream and remove bay leaf. Stir until well blended and remove from heat; be careful not to let boil. Garnish with green onions and crisped Canadian bacon. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user BLUESUNSHINEFL.

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