Crock Pot Seafood Chowder

(originally posted on WGLR.com on 3-25-13)

Well folks, here we are! It’s the last ‘Crock of the Week’ for the season! Remember, all recipes are archived on Julie’s blog to see all year ’round.  Click here: http://juliescrockoftheweek.blogspot.com/

This week’s recipe is from the winner of our “Julie’s Crock of the Week” giveaway! We had 81 entries! Amazing! 

Cathy’s recipe is Seafood Chowder, which is a perfect meal for this time of the year. Now, when I was putting this together Saturday morning, I was very much distracted by my 3 year old, 9 month old, and husband, who were all in the kitchen. I realized when it was too late that I had diced up all the potatoes and threw them in without peeling them. OOps! It was too late to go back, so I just soldiered on. It still tasted great, but didn’t look too pretty at the end (quite brown, ha!), so I am not posting a pic of it, LOL! The only other change I made was that I added in some Old Bay spice. But this was a tasty meal, thanks Cathy! My husband loved it. It’s the first time I have ever used fish in a slow cooker too.

Cathy’s Seafood Chowder

1 1/2 lbs. fresh or frozen fish fillets (Haddock, cod, etc.)
1/4 lb. bacon, diced
1 medium onion, chopped
1/2 to 3/4 cup chopped green onion, with tops
2 to 3 potatoes, pared and cubed
1 1/2 cups water
1 1/2 tsp. salt
1/4 tsp. pepper
1 13-ounce can evaporated milk

Thaw frozen fillets and cut into bite-size peices. In small skillet, saute bacon and onion until golden, drain and put into CROCK-POT with fish. Add all remaining ingredients except evaporated milk. Cover and cook on Low 6 to 9 hours or until potatoes are tender. (High: 2 1/2 to 3 1/2 hours) Add evaporated milk during last hour.

THANKS AGAIN to everybody who submitted a recipe! And thanks for all the fun from the second season of ‘Julie’s Crock of the Week.’ I always enjoy the notes and calls I get from listeners to chat about recipes 

- Julie Jacobs