Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Slow Cooker Seafood Potato and Corn Chowder
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- #29911
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 can (49.5 ounce size) chicken broth
1 onion, chopped
2 large potatoes, peeled and diced
1 can (15.25 ounce size) whole kernel corn, drained
1/4 cup all-purpose flour
1 tablespoon dried dill weed
1/2 cup heavy cream
1/2 pound firm-fleshed white fish, diced
1/2 pound cooked medium shrimp, shelled & deveined
1/4 teaspoon black pepper
2/3 cup instant mashed potato buds
directions
Combine the broth, onion, potatoes, corn, flour, and dill in the crock pot. Cover the crock pot and cook on low heat for 4 hours or until the potatoes are almost tender.
Turn the heat to high. Stir in the heavy cream, fish, shrimp, pepper, and instant potatoes. Cover the crock pot and cook for 35 minutes on high or until the chowder has thickened and the fish is cooked.
Adjust seasoning with salt and pepper as needed before serving.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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