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Friday, May 7, 2010

New England Seafood Chowder

Leeks are related to onions and scallions but have a mild and sweeter flavor. Look for leeks that are firm and straight with dark leaves and for the best flavor choose leeks that are less than 1-1/2 inches in diameter. 

Store unwashed and untrimmed in the refrigerator until ready to use. Wrap loosely in plastic bags and Leeks will stay fresh for 1 - 2 weeks.

* Slow Cooker Recipe *

2 Leeks, halved lengthwise and thinly sliced (use white & light green only)
4 - 5 medium Red Potatoes, cut into bite-sized pieces
1 (11 oz) can Corn, drained
1 (10 oz) can Condensed Cream of Celery Soup
1 2/3 cups Water
1 Bay Leaf
1/4 tsp Dried Thyme
1/8 tsp Cayenne Pepper
10 oz Cod Fillets, cut into 1-inch pieces
10 oz Raw Large Shrimp, peeled and deveined
1 cup Milk
6 Slices Bacon, cooked and crumbled

Place leeks, potatoes and corn in a 4 quart or larger slow cooker. Add soup, water, bay leaf, thyme and cayenne and mix gently.

Cover and cook on LOW 6 to 8 hours until potatoes are tender. Add seafood about 20 minutes before serving; heat until fish is just cooked through. Remove the bay leaf and gently stir in milk. Remove from heat.

Ladle soup into bowls and sprinkle with bacon pieces.  Serves about 6 - 8.

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