Fish Chowder

• 8 -10 baby white potatoes, diced
• 1 cup frozen roasted corn
• 12 white onion, chopped
• baby carrots, chopped (a handful)
• 3 celery ribs, chopped
• 3 cups chicken broth
• 3 -4 garlic cloves, chopped
• 12 teaspoon black pepper
• 14 teaspoon Old Bay Seasoning
• kosher salt
• 1 cup heavy whipping cream
• 1 lb white fish, cut into cubes (frozen okay)
• 2 cups frozen shelled fully cooked shrimp

1. Use a 4-quart slow cooker.
2. Add the vegetables into your stoneware.
3. Cube fish, and add; it is okay if it is still frozen.
4. Add everything else on top except the cream and shrimp.
5. Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until the potatoes are tender.
6. Stir in the heavy cream and shrimp 20 minutes before serving, and turn the slow cooker to high.

baby white potatoes, corn, white onion, baby carrots, celery, chicken broth, garlic, black pepper, kosher salt, heavy whipping cream, white fish, shrimp

Taken from www.food.com/recipe/fish-chowder-451175 (may not work)