Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Servings: 9
4 slices bacon, chopped
1 onion, chopped
2 cloves garlic, minced
6 cups chicken stock
1 cup fresh corn kernels
2 large potatoes, diced
3 stalks celery, diced
2 large carrots, diced
ground black pepper to taste
1/2 teaspoon red pepper flakes, or to taste
1 cup scallops
1 cup uncooked medium shrimp, peeled and deveined
1/4 pound halibut, cut into bite-size pieces
Directions
- Cook
and stir bacon in a skillet over medium heat until browned, 5 to 8
minutes; drain excess grease. Cook and stir onion and garlic into bacon
until onion is translucent, about 5 minutes. Transfer mixture to a slow
cooker.
- Pour
chicken stock into slow cooker. Mix corn, potatoes, celery, and carrots
into the stock. Season with black pepper and red pepper flakes. Set the
cooker to High, cover, and cook for 3 hours.
- Stir
scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir
evaporated milk into chowder, heat thoroughly, and serve.