Ingrédients pour New England Seafood Chowder Slow Cooker
- 2 cups chopped leeks
- New Potatoes
- Fresh Corn
- Cream Of Potato Soup
- 2 cups water
- 1 bay leaf
- Dried Thyme
- Pinch of cayenne pepper
- Cod Fish Fillets
- Large Shrimp
- 1 cup heavy cream or milk
- Crumbled bacon (optional)
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Comment préparer New England Seafood Chowder Slow Cooker
- Place 2 cups chopped leeks, 2 lbs peeled and diced potatoes, and 1 cup frozen corn in a 3 1/2-quart or larger slow cooker.
- Add 4 cups clam juice, 2 cups water, 1 bay leaf, 1 teaspoon dried thyme, and a pinch of cayenne pepper.
- Gently stir to combine.
- Cover and cook on low for 6-8 hours, or until potatoes are tender.
- Add 1 lb firm white fish (cod, haddock, or halibut) cut into 1-inch pieces and 1/2 lb peeled and deveined shrimp.
- Cook for 10-15 minutes, or until the seafood is cooked through and opaque. Do not overcook.
- Stir in 1 cup heavy cream or milk.
- Remove the bay leaf.
- Remove from heat and serve immediately in bowls, topped with crumbled bacon (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
14g
Fat
19g
Carbs
8g
