Recipe worked out really well. The only additions I used were two more cups of water, tablespoon of sea salt and 2 lbs of shark fish. Cooked on high for three (3) hours and added condensed milk in the last and fourth hour. Thanks for the recipe.

Good base recipe!, and one of the only slowcooker Haddock chowder recipes on the net. I added a can of corn, a tablespoon of chicken stock, and some provencial garlic butter to taste at the end with the eveaporated milk, turned out great. and I used about a pound and a half of haddock instead of two. enjoy.... because I am as we speak.

Everything worked together quite well but I did make a few admustments. I used fatback instead of bacon and cubed it. added olive oil, Sweet onions, celery and diced carrrots - then sauteed until they were mixed together well. Threw that into the crock. I added all fresh ingrediants: Rock (smaller) Lobster tail (cubed) Crab Meat from 4 snow crab clusters 1.5 lbs of cooked shrimp - cut in half 2 cans Oysters (OK I cheated on this one). 3 large russets quartered then corsely chopped NO FISH - 2 cans cream of onion soup 1 1/2 cans of water. 2 LARGE pinches of fresh ground pepper 2 TBLsp Old Bay Low for 5 hours Left the house and did some christmas shopping. Came home the house smelled GREAT. Made about 10 servings, except most of us had two bowls and there's only enough left for 2 more bowls. So, yes, I did make ""some"" modifiactions but because I needed a starting point, I used this receipe. You're going to LOVE this NO FISH receipe -

I used tilapia, which someone else recommended. It's not a very ""fishy"" fish. Nevertheless, my house smelled terrible while this was cooking and no one wanted to eat the resulting chowder because of the smell. The chowder is too bland, making it even fishier, because that's the only flavor. I ended up adding more salt, some ground red pepper, a splash of vermouth, a pinch of brown sugar, some Parmesean cheese, frozen corn, grated carrots, and a can of undrained clams. I also used chicken broth instead of water. This was just to make the concoction palatable. This recipe will NOT be done in 5 hours, even if you turn your crockpot to High. Even well-diced potatoes need longer than that to cook to a good, soft, soupy consistency (and I like chunky soups and chowders). I had to scramble to come up with a new dinner plan after the chowder did not get ready in time (and that was before I added all the other ingredients). I had to save this to cook longer the next day. Also, note that it is not possible to cook the bacon and the diced onion together. Your onion will burn before the bacon is done. Cook your bacon first, remove it from the pan, then cook your onion. This recipe makes a TON so you're in trouble if no one wants to eat it. You can make it taste a lot better by doctoring it up, but there's still the issue of the smell. And it also becomes a lot more work than you anticipated.

made it as described and added 10 oz of corn and a stick of butter.(all chowders should have butter its, its final touch)...

This is a good recipe and you can play with it a little. We don't eat bacon so I used two tablespoons of imitation bacon bits and added a can of clams. This was very well-received.

I live in the UK where chowder isn't a popular dish. I made this for myself and my 2 boys, aged 7&8, who aren't too keen on fish! I made this with smoked bacon and used some home made chicken stock(just because I had it in) and it was one of the tastiest dishes I have ever made. My 2 boys LOVED it along with some fresh crusty bread and butter! I used a white fish called Talipia(origin Jamaica) because it was on offer and it worked wonderfully!!