Shrimp Chowder

• 2 leeks, halfed lengthwise and thinly sliced
• 8 ounces red new potatoes, cut into eighths
• 1 12 cups fresh corn
• 10 ounces cambells's cream of celery soup
• 1 13 cups water
• 1 bay leaf
• 14 teaspoon dried thyme
• 18 teaspoon cayenne pepper
• 1 lb raw large shrimp, peeled
• 1 cup milk
• 4 -6 slices of oscar mayer pre- cooked bacon

1. Place leeks, potatoes and corn in slow cooker.
2. ( A large one is best ) Add soup, water, bay leaf, thyme and cayenne; mix
3. gently.
4. Cover and cook on LOW for 6 to 8 hours until potatoes are tender.
5. Add shrimp about 15 min before serving.
6. Heat until cooked through.
7. Stir in milk; remove bay leaf.
8. Turn off heat.
9. Heat bacon as package recommends.
10. Crumble over bowls of chowder.

leeks, red new potatoes, corn, celery soup, water, bay leaf, thyme, cayenne pepper, shrimp, milk, oscar mayer

Taken from www.food.com/recipe/shrimp-chowder-237304 (may not work)