Monday, March 11, 2019

# cooking # crock pot

Crockpot Monday: Fish Chowder

Crockpot Monday - Fish Chowder

March is all in like a lion, out like a lamb, right? I hope that lion = snow and cold because I'm so ready for winter to be done! Since it's not, how about a nice, warm chowder? 

Fish Chowder:

1 pound of white fish 
3 cups of chicken broth
9 baby potatoes 
1 cup frozen roasted corn
1/2 white onion
handful baby carrots
heart of celery
3-4 cloves of garlic
1/2 teaspoon black pepper
2 cups frozen shrimp (to add later)
1 cup heavy whipping cream (to add later)


Chop up all the vegetables. Cube the fish and dump everything except for the cream and shrimp into your crockpot. 

Cook on low for 8-10 hours, or until the potatoes are tender.

30 minutes before serving, stir in the cream and frozen shrimp. Turn your crockpot to high for the last 30 minutes.

Serve with a bit of fresh Parmesan cheese and maybe a nice hunk of crusty bread.

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