New England Seafood Chowder (Slow Cooker)
- Ready In:
- 6hrs 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 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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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
WI Cheesehead
Watertown, Wisconsin
I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?