Seafood Chowder

• 1 Haddock filet, cut into cubes
• 400 grams Large peeled prawns
• 200 grams Muscle meat ( I used frozen)
• 400 grams Calamari
• 1 can Condensed Chicken or chicken and mushroom soup
• 1 can Whole corn
• 2 tsp Fresh thyme. Finely chopped
• 2 tsp Fresh parsley finely chopped
• 1 tsp Crushed garlic
• 250 ml Fresh cream
• 1 Salt
• 1 Black pepper
• 1/2 Red pepper chopped roughly
• 1/2 Yellow pepper chopped
• 2 large Carrots. Peeled and chopped
• 2 medium Potatoes. Peeled and chopped
• 1/2 packages Bacon chopped
• 1/2 tsp Dried sage
• 1 Chili finely chopped
• 1/2 packages Fresh button mushrooms

1. Fry bacon bits for a few minutes.
2. Add prawns to pan and fry until colour changes ( about 3/4 minutes).
3. Place in slow cooker.
4. All ingredients except for cream.
5. Do not drain the corn, add liquid to the pot.
6. Add 1/2 can of water to the soup can and rinse out into the pot.
7. Cook on low for 5 hours.
8. Take out half of the chowder and blend with stick blender.
9. Be careful to throw prawns and calamari back into the pot whole.
10. This will thicken the chowder.
11. Add cream and cook for a further 15 minutes.

filet, prawns, muscle meat, calamari, chicken, corn, thyme, parsley, garlic, fresh cream, salt, black pepper, red pepper, pepper, carrots, potatoes, bacon, sage, fresh button mushrooms

Taken from cookpad.com/us/recipes/356755-seafood-chowder (may not work)