New England Seafood Chowder

Active Time: 15 minutes
Total Time: 8 hours 
Serves 6


  • 2 leeks, halved lengthwise and thinly sliced (white and light green parts 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-inch chunks
  • 8 oz. raw large shrimp, peeled
  • 1 cup milk
  • 4 slices precooked bacon (from a 2.1-oz. box)


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


6 Servings

Nutrition Facts

Calories: 250 
Fat: 7g
Saturated Fat: 2g
Cholesterol: 88mg
Sodium: 628mg
Carbohydrates: 28g
Dietary Fiber: 3g
Protein: 20g