New England Seafood Chowder (Slow Cooker)

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

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 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 3/4ounce) 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

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.