s NEW ENGLAND SEAFOOD CHOWDER ****
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s NEW ENGLAND SEAFOOD CHOWDER ****
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Ingredients
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Instructions *** 1-17-2011 very good *** From Woman's Day | June 19, 2007 A comforting classic, this chowder is chockful of satisfying goodies: large shrimp and chunks of cod fillet in a creamy stock filled with leeks, red new potatoes and corn. * Active Time: 15 minutes * Total Time: 8 hours Recipe Ingredients o 2 leeks, halved lengthwise and thinly sliced (white & light green only) o 8 oz red new potatoes, cut in eighths o 1 1/2 cups fresh corn or 1 can (11 oz) corn niblets, drained o 1 can (10 oz) condensed cream of celery soup o 1 1/2 cups water o 1 bay leaf o 1/4 tsp dried thyme o 1/8 tsp ground red pepper (cayenne) o 8 oz cod fillets, cut into 1-in. chunks o 8 oz raw large shrimp, peeled o 1 cup milk o 4 slices precooked bacon (from a 2.1-oz box) Recipe 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. Remove from heat. 3. Heat bacon as package directs; crumble over bowls of chowder. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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