Slow cooker shrimp and crab chowder. This slow cooker chowder is a perfect way to use up all the fresh seafood available in the stores this time of year.
This shrimp and crab chowder recipe is perfect for a cold winter day.
This dish is easy to make, as you only need to add all the ingredients into the slow cooker and let it cook for three hours. The result will be a hearty soup that tastes amazing with some crusty bread on the side.
How to Perfect Your Shrimp & Crab Chowder in a Crockpot!
This recipe is one of my favorite dishes to serve for dinner parties. It’s delicious, easy, and has a beautiful presentation.
The best thing about this dish is that you can make it in a crock pot. I love using the crock pot because I have more time to spend with my guests and enjoy their company.
It’s also perfect for entertaining guests because the chowder tastes even better the next day!
Is This Recipe a Healthy?
This is a very common question among people who are on a diet and want to know if shrimp and crab chowder is healthy.
The answer to this question is yes, it can be considered a healthy dish because it contains many vitamins and minerals that are important for the human body.
Slow Cooker Shrimp and Crab Chowder
You may also like:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 leeks, washed and sliced
- 4 garlic cloves, peeled and minced
- red pepper flakes
- 2 tablespoons tomato paste
- 4 cups (1 L) fish stock
- 2 cups (500 ml) water
- 15 oz (450 ml) can of diced tomatoes
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon sugar
- 1 cup (250 ml) dry sherry
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 cup (250 ml) heavy cream
- 1 pound (480g) peeled and deveined shrimp
- 1 cup fresh jumbo lamb crabs
- 2 tablespoons chopped fresh parsley
In a large nonstick skillet, heat the oil and butter over medium heat. Add leeks and garlic, then season with salt, black pepper, and red pepper flakes.
Cook, stirring frequently, until softened, for about 5 minutes.
Remove cooked leeks and garlic from the skillet and transfer them to a slow cooker. Add tomato paste, fish stock, water, tomatoes, Old bay Seasoning, and sugar. Stir well to combine.
In a small mixing bowl, combine the sherry and all-purpose flour. Mix until smooth.
Stir the sherry mixture into the stock mixture in the cooker. Season with salt and black pepper and mix well.
Cover the pot and cook on a low-heat setting for 4 hours, adding shrimp, cream, crabs, and parsley in the last 15 minutes.