Prep 15 mins
Cook 6 hrs
This is from Woman's Day magazine (6/19/07).
- 2 leeks, halved lengthwise and thinly sliced (white & light green parts only)
- 8 ounces red new potatoes, cut in eighths
- 1 1⁄2 cups fresh corn or 1 (11 ounce) can corn, drained
- 1 (10 3/4 ounce) can cream of potato soup
- 1 1⁄2 cups water
- 1 bay leaf
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon cayenne
- 8 ounces cod fish fillets, cut into 1-inch chunks
- 8 ounces raw large shrimp, peeled
- 1 cup milk
- 4 slices bacon, cooked and crumbled
- Place leeks, potatoes and corn in a 3 1/2 qt or larger slow-cooker. Add soup, water, bay leaf, thyme and cayenne; mix gently.
- Cover and cook on low 6 to 8 hours until potatoes are tender.
- Add seafood about 15 minutes before serving; heat until fish is just cooked through.
- Stir in milk; remove bay leaf and remove from heat.
- Serve in bowls with crumbled bacon over top.
I added celery, carrots, and clams, and replaced the water with chicken broth and the milk with half-and-half. Maybe some bacon grease was added for flavor since butter wasn't included, but who knows for sure. I think I'd omit the corn since it made it more of a corn chowder feel than seafood chowder, but good none-the-less. Cook the bacon while you're chopping the veggies and the prep time is close to 15 minutes.
This was a pretty good low cal soup. I used 1 can of creamed corn for the corn and also 1 can vegetable broth for the soup (in the dirctions but not in the ingredients) - although this kept the calorie count fairly low, a more substancial kind of soup may have been a better choice.