New England Seafood Chowder Slow Cooker
This is from woman's day magazine (6/19/07).
Steps
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.
Ingredients
leeks, new potatoes, fresh corn, cream of potato soup, water, bay leaf, dried thyme, cayenne, cod fish fillets, large shrimp, milk, bacon