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Slow Cooker Sea Scallop Chowder
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- #89890
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 potatoes, peeled and thinly sliced
1 rib celery, thinly sliced
1 carrot, thinly sliced
1 onion, thinly sliced and separated into rings
1 can (10 ounce size) clam juice
1/2 teaspoon dried marjoram leaves
3/4 pound sea scallops, cut into uniform-size pieces
2 ounces cooked lean ham, chopped
1 cup skim milk, warmed
2 teaspoons Worcestershire sauce
directions
Combine the potatoes, celery, carrot, onion, clam juice, and marjoram in the crockery pot. Cover and cook on LOW or HIGH until the potatoes and carrots are tender, 5 to 6 hours on LOW or 3 to 4 hours on HIGH.
Stir in the scallops and ham. Cover and cook until the scallops are cooked through and opaque, about 30 minutes.
Stir in the milk and Worcestershire sauce.
added by
twowings
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.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.
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reviews & comments
November 24, 2019
Add a bit of flour and butter to thicken, otherwise itâs yum!
August 6, 2014
Just a note on the prep... sliced potatoes and rings of onion don't make for easy eating with a soup. Cube the potatoes and chop the onion. Also if you use skim milk it will save on calories but this will be a very thin soup. I used a combo of cream and milk to make it thicker.