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New England seafood chowder Recipe

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This recipe for New England seafood chowder, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valery Purvis
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
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 (11oz.) 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 sliced precooked bacon

Directions:
Directions:
1. Place leeks, potatoes and corn in a large 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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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