Crockpot seafood chowder

Mere male here wanting to impress. If I was to make seafood chowder in the crockpot and use the marinara mix available in supermarket delis as well as a few prawns when would I put the seafood in as I quess it might turn to mush if it was in the whole time chowder was cooking.

Why do it in c/pot. . ? ? Takes 30 odd mins, then into oven...
Seafood Chowder...
Melt two tbsp of butter in fry pan, add one diced onion and fry. Add 3 tbsp of chicken stock and a 1 tsp of curry powder. .
Add crab meat, mussel meat, fish chunks and stir fry for a minute or two. . you could add your marinara mix here. . Add two cans of coconut cream and simmer for about 15 mins. . Now add your peeled deheaded cooked prawns and stir through. .
Pour into a pyrex dish, grate tasty cheese over the top and put under the grill until it goes golden and crunchy...
Serve with some toasted french stick and lashings of butter... add maybe a little garlic. . and very fine chopped parsley for deco on the chowder and french stick...

Seafood Chowder with Smoked Fish
Do not add salt to this dish
Ingredients:
2 med potatoes, cut into 2cm cubes. . 1 med onion, diced. . 4 cloves of garlic, minced. . olive oil. . 1 cup white wine. . 1 cup cream. .
2 bay leaves. . 1 cup water. . 4 cups chicken or fish stock. . ground black pepper. . parsley. .
12 mussels in shell cleaned and debearded. . 1 fresh gurnard / terakihi fillet, cut into 2cm cubes. . 1 smoked fish fillet(kahawai, trevally, mullet)
Method:
Boil the potatoes until just turning softBreak down the smoked fish fillet into small pieces removing bones and skin. .
Sauté the garlic and onions in oil for 5 mins and then add the wine , stock, water and bay leaves and bring to the boil. . Now add the mussels.
Simmer gently moving about until the shells open . Remove the mussels, extract the mussel meat and discard the shells. Cut mussels in half...
Return to the simmering stock mix and add all the remaining ingredients and simmer further 10 mins mixing till all coated. .
With hand blender, pulse till SEMI-PUREED but still chunky. Don't overdo it...
Nice crusty garlic french stick on the side and a sprinkle of fine parsley over the chowder

Rich Curried Seafood
This dish was originally a crab dish ONLY but It's been "improved" to include more seafood
Ingredients:
8 shelled mussels8 shelled king prawns1 crayfish tail or equivalent crab meat (real, not Surimi)3 small potatoes 1 tbsp vegetable oil
1 large onion, diced3cm real ginger grated4 hot green chillies, deseeded5 cloves garlic peeled and mashed1 tsp chilli powder
2 tsp tamarind paste150ml coconut milk (not cream)1 tsp cumin1 tsp mustard seeds2 tsp coriander1/2 tsp white pepper
1/2 tsp black pepper1/2 tsp fennel1 tbsp tomato puree . 1 tbsp Hot curry paste . ( not powder )2 tsp garam masala.
Method:
Prepare everything before hand andDO EVERYTHING IN THIS ORDERFry the onions until just turning brown in a little oil
Add the chopped chillies, garlic, grated ginger, fennel, mustard seeds, peppers and chilli powder. Fry gently for a few minutes to "release"... . Then stir in the curry paste and fry a minute more . . Add the tomato puree, coriander, cumin, tamarind and coconut milk and simmer gently. . Stir and mix well. . While the sauce is infusing (low heat simmer) peel and chop the potatoes into 2 cm chunks and boil gently in salted water...
When the potatoes are cooked, drain well and add to the curry pan , then stir in the pre-cooked seafood. . Cook for a few minutes to warm through. Now stir in garam masala and simmer 5 mins. Serve in deep bowls with "tiny" drizzle of cream in swirl pattern and sprig of parsley in the middle.