New England Seafood Chowder

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

Ingredients

• 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)

Preparation

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.

Yield

6 Servings

Nutrition Facts

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