New England Seafood Chowder (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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This is from Woman's Day magazine (6/19/07). 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 |
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.
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