New England Seafood Chowder

By pamdabear3383

Ingredients

• 2 leeks, halved lengthwise and thinly sliced (white & light green only)
• 8 oz red new potatoes, cut in eighths
• 1 1/2 cups fresh corn or 1 can (11 oz) corn niblets, drained
• 1 can (10 oz) condensed cream of celery soup
• 1 1/2 cups water
• 1 bay leaf
• 1/4 tsp dried thyme
• 1/8 tsp ground red pepper (cayenne)
• 8 oz cod fillets, cut into 1-in. chunks
• 8 oz raw large shrimp, peeled
• 1 cup milk
• 4 slices precooked bacon (from a 2.1-oz box)

Details

Adapted from womansday.com

Preparation

Step 1

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. Add seafood about 15 minutes before serving; heat until fish is just cooked through. Stir in milk; remove bay leaf. Remove from heat.

3. Heat bacon as package directs; crumble over bowls of chowder.

Nutrition Facts:
Amount Per Serving
Calories 250
Total Fat 7g
Saturated Fat 2g
Cholesterol 88mg
Sodium 628mg
Total Carbohydrates 28g
Dietary Fiber 3g
Protein 20g