Crock Pot Recipe For Spicy Shrimp Chowder

Cooking is truly an experiment; what foods work with what spices, how much, the variables go on and on. For many, cooking without a recipe or even altering a recipe is a scary thing. They follow recipes exactly, worried that the cooking police might come find them if they don't.

And so, I offer you my Spicy Shrimp Chowder recipe. You will notice the ingredients are in two categories - what you can alter and what you can't. (Please notice which list is longer and that even the necessary ingredients have options.) What I have offered you is a choice, a sort of "experiment with a guide". I have it listed the way I make it (although I often think my husband sneaks in more red pepper when I'm not looking) but please feel free to add or subtract, increase or decrease amounts, or whatever else you want to please your palate. For some altering hints, I've added a list below the recipe instructions. Enjoy!

Necessary ingredients

2- 14.5 ounce cans of diced tomatoes, undrained

2 cups eight vegetable or tomato juice

1 cup white wine or water

½ cup rice

Other ingredients

2 cups celery, chopped

1 green or red bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tsp ground red pepper

1 pound pre-cooked, tail off shrimp

Spray 5-6 quart crock pot with cooking spray. Mix all ingredients except shrimp and rice in slow cooker, cover and cook on low 7-8 hours or high 3-4 hours. Stir in fish and rice. Cover and cook on high an additional 45 minutes.

Hints for alteration

- For soupier chowder, add an additional 1 cup juice and/or ½ cup wine.

- Make with any firm fish such as tuna steak, halibut, or haddock cut into 1 inch cubes.

- Increase or decrease celery, bell peppers, and onion according to your tastes.

- For a spicier chowder, increase garlic, Worcestershire sauce, and/or ground red pepper. You could also add some hot sauce if desired.

The point is to get confident and creative. Create recipes for you - ones that you will enjoy. Find this and other recipes at http://www.natalies-recipes.com.

Crock Pot Recipe for Creamy Seafood Chowder

I see myself as a fairly good cook. I can make something without a recipe, create my own recipes, and alter any recipes I have to fit my family's tastes. However, for some reason I never ventured to create a "clam chowder" type recipe. This is truly strange considering every time I go to a restaurant and they offer clam chowder, I order it. I love clam or creamy seafood chowder, and often when I love a recipe I am anxious to try it. But again, for some reason I would shy away from trying this. Perhaps part of the fear came from creating the cream base or cooking with clams. I'm not really sure, but I finally overcame the fear by cheating.

I know that we always teach our children not to cheat, but I have to admit that cheating in cooking is sometimes a wonderful thing. By cheating with this recipe, I've created the seafood chowder I love without a lot of preparation and hassle (and added a few extra twists). Enjoy!

2 cans cream of chicken soup

2 cans cream of potato soup

1 tsp garlic powder

2 tbsp minced onion

1 cup half and half

1 cup milk

¼ tsp black pepper

1 cup celery

2 10 ounce cans of clam, undrained

1 tsp creole seasoning

4 medium potatoes, peeled and chopped

1 16 oz package frozen corn

1 pound pre-cooked tail off shrimp

Spray crock pot with cooking spray. Combine all ingredients except shrimp, mix well. Cover and cook on low 7-8 hours or high 3-4 hours. Add shrimp, cover and cook on high an additional 30-45 minutes until shrimp is tender.

Fish Chowder Recipe - An Easy French Soup

This is a great fish chowder recipe with a definite French influence. The broth is rich with cream, white wine, and just the right blend of herbs and spices. As for the fish, you can make it with cod or another fish, and the scallops are entirely optional.

Recipe Notes

One of the great things about fish chowder is that it makes wonderful use of frozen seafood. The soggy fish issue just does not come up if you are cooking it in a liquid. That means that this soup can be put together on the spur of the moment, making it a great quick dinner solution, even for weeknights.

If you are using frozen fish, you will need to defrost it slightly to be able to slice it. But do not worry about fully defrosting it before adding it to the chowder. It can defrost and cook in one easy step.

For quick cooking be sure to cut the vegetables in small pieces and do not be afraid to boil this fish chowder recipe before you add the fish. Once you have added the fish, it will cook quickly. You should remove the chowder from the heat as soon as the fish is done.

Fish Chowder Recipe - Soupe de poisson

• 1 onion


• 1 red pepper


• 2 carrots


• 3 potatoes


• 4 tomatoes


• 3 tablespoons olive oil


• pinch of cayenne pepper powder


• 1 tablespoon mixed dried herbs (such as thyme, basil, or oregano)


• 1 teaspoon salt


• 1/2 teaspoon pepper


• 1 cup dry white wine


• 1 cup water


• 1 pound whitefish filets (cod works well)


• 1/2 pound scallops (optional)


• 1/3 cup heavy cream


• 1/4 cup parsley

Begin by preparing all the vegetables. Peel and chop the onion. Wash, dry and chop the red pepper. Peel and dice the carrots in 1/4 inch cubes. Scrub and dice the potatoes in 1/2 inch cubes. Wash and chop the tomatoes.

Place a heavy soup pot or Dutch oven on medium heat. Add the olive oil and heat for one minute. Stir in the chopped onion, chopped red pepper, and diced carrots. Cook on medium heat, stirring occasionally, for five minutes.

Stir in the cayenne pepper, herbs, salt and pepper. Pour in the wine and add the tomatoes. Bring the chowder to a boil and add the potatoes. Cover the pot with a lid and cook the potatoes at a low boil for 10 minutes.

Remove the lid and add 1 cup water (a little more if you wish). Boil uncovered just until the potatoes are tender, about five minutes.

Meanwhile, slice the fish into bite sized pieces. Once the potatoes are cooked through, add the fish (and scallops if you are using them) to the pot. Cook for five minutes or just until the fish is cooked through.

Stir in the heavy cream and parsley and remove from heat. Serve immediately.

Makes 6 servings.

Serving Suggestion

Try serving this hearty fish chowder recipe with garlic bread and you will not need to fix anything else. You can gently rewarm leftovers the next day and the chowder will be just as tasty.