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LOCATION: Recipes >> Crockpot >> Seafood Corn Chowder

Print this Recipe    Seafood Corn Chowder

Seafood, Potato, and Corn Chowder

1 can chicken broth, (49 1/2 ounce)
1 onion, chopped
2 large potatoes, peeled and diced
1 can whole kernel corn, (15 1/4 ounce), drained
1/4 cup all-purpose flour
2 tablespoons dried dill weed
1/2 cup heavy cream
1/2 pound firm-fleshed white fish, such as halibut, diced
1/2 pound cooked medium shrimp, shelled and deveined
1/4 teaspoon garlic pepper
2/3 cup instant mashed potato buds
salt

In a 3 1/2-quart electric slow cooker, combine the broth, onion,
potatoes, corn, flour, and 5 teaspoons of dill weed.

Cover and cook on low heat setting about 5 1/2 hours, or until the
potatoes are just barely tender. Increase the heat setting to
high. Stir in the remaining 1 teaspoon dill weed, cream, white
fish, shrimp, garlic pepper, and potato buds. Cover and cook on
high 35 to 45 minutes longer, or until slightly thickened. Season
with salt to taste.

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