New England Seafood Chowder (Slow Cooker)

Name: New England Seafood Chowder (Slow Cooker)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 serving(s)
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 3/4 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

(2)

Recipe by WI Cheesehead

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

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READY IN: 6hrs 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

leeks, halved lengthwise and thinly sliced (white & light green parts only)
8

ounces red new potatoes, cut in eighths
1

cups fresh corn or (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

DIRECTIONS

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.

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