New England Seafood Chowder (Slow Cooker)

• 2 leeks, halved lengthwise and thinly sliced (white & light green parts only)
• 8 ounces red new potatoes, cut in eighths
• 1 cups fresh corn or (11 ounce) can corn, drained
• 1 (10 3/4 ounce) can cream of potato soup
• 1 1/2 cups water
• 1 bay leaf
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cayenne
• 8 ounces cod fish fillets, cut into 1-inch chunks
• 8 ounces raw large shrimp, peeled
• 1 cup milk
• 4 slices bacon, cooked and crumbled

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.
3. Add seafood about 15 minutes before serving; heat until fish is just cooked through.
4. Stir in milk; remove bay leaf and remove from heat.
5. Serve in bowls with crumbled bacon over top.

leeks, red new potatoes, fresh corn, cream of potato soup, water, bay leaf, thyme, cayenne, cod fish, shrimp, milk, bacon

Taken from www.food.com/recipe/new-england-seafood-chowder-slow-cooker-249236 (may not work)