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0.5 Fennel Bulb, cored and diced
2 Large Yukon Gold Potatoes, peeled and diced
1 Onion, diced
1 Celery Rib, diced
2 Bay Leaves
1 Tblsp Dried Thyme
1 Tsp Salt
0.25 Tsp Pepper
0.25 Tsp Cayenne Pepper
1 Bottle of Clam Juice
1 Cup of Whipping Cream
3 Tblsp of Cornstarch
1.5lbs Skinless salmon Fillets, cut into 0.75″ chunks
24 Large shrimp, peeled and de-veined
5 Sea Scallops, halved horizontally
0.25 Cup Fresh Parsley, chopped

1. Add fennel, potatoes, onion, celery, bay leaves, thyme, salt, pepper, cayenne pepper, clam juice and two cups of water to the slow cooker and stir it all together.
2. Cook on low for eight hours, until the potatoes and fennel are tender.
3. Remove the bay leaves.
4. In a bowl, whisk together the cornstarch and cream until the mix is smooth, then stir it into the slow cooker.
5. Add scallops, shrimp and salmon. Cook the chowder on high for about 30 minutes until fish is flaky and chowder slightly thickened.

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