New England Seafood Chowder (Slow Cooker)

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Total Time
6hrs 15mins
Prep
15 mins
Cook
6 hrs

This is from Woman's Day magazine (6/19/07).

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Ingredients

Nutrition

Directions

  1. 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.
  2. Cover and cook on low 6 to 8 hours until potatoes are tender.
  3. Add seafood about 15 minutes before serving; heat until fish is just cooked through.
  4. Stir in milk; remove bay leaf and remove from heat.
  5. Serve in bowls with crumbled bacon over top.
Most Helpful

4 5

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.

4 5

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.