Potato Seafood Chowder - Delicious 365 Crockpot Recipe

4 entrée servings
2 cups Fish Stock or clam juice
3 medium russet potatoes, unpeeled, cubed
1 cup sliced onion
1⁄2 cup sliced celery
1⁄8 teaspoon crushed saffron (optional)
2 cups 2% reduced-fat milk, divided
8 ounces each: haddock or cod fillets
1⁄2 cup peeled deveined small shrimp
1 tablespoon cornstarch
Salt and white pepper, to taste

Per Serving:
Calories: 254 % calories from fat: 7 Protein (g): 22.8 Carbohydrate (g): 36.2 Fat (g): 2 Saturated fat (g): 0.6 Cholesterol (mg): 37 Sodium (mg): 245

Exchanges:
Milk: 1.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 2.0 Fat: 0.0

1. Combine stock, vegetables, and saffron in crockpot; cover and cook on high 4 to 5 hours, adding 11/2 cups milk during last 30 minutes and seafood during last 15 minutes. Stir in combined remaining 1/2 cup milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Seafood Chowder - Delicious 365 Crockpot Recipe

8 entrée servings
2 cups clam juice
1 can (28 ounces) diced tomatoes, undrained
1⁄2–1 cup tomato sauce
4 cups peeled chopped potatoes
1 cup each: sliced onions, celery
1 tablespoon Worcestershire sauce
1 teaspoon dried rosemary leaves
11⁄2 pounds halibut or whitefish steaks, cubed (1-inch)
1 cup whole milk
3 tablespoons cornstarch
Salt and pepper, to taste
4 slices bacon, cooked crisp, crumbled

Per Serving:
Calories: 300 % calories from fat: 12 Protein (g): 24.2 Carbohydrate (g): 41.6 Fat (g): 3.9 Saturated fat (g): 0.9 Cholesterol (mg): 29.8 Sodium (mg): 395

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 2.0 Meat: 2.0 Fat: 0.0

1. Combine clam juice, tomatoes with liquid, tomato sauce, potatoes, onions, celery, Worcestershire sauce, and rosemary in 6-quart crockpot; cover and cook on high 4 to 5 hours, adding fish during last 15 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.
Variation
Rich Shrimp Chowder—Make recipe as above, substituting 11⁄2 pounds peeled, deveined shrimp for the halibut. Decrease potatoes to 2 cups and add 1 cup frozen peas.