New England Seafood Chowder (Slow Cooker) - cooking recipe

Ingredients

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

Preparation

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.
Cover and cook on low 6 to 8 hours until potatoes are tender.
Add seafood about 15 minutes before serving; heat until fish is just cooked through.
Stir in milk; remove bay leaf and remove from heat.
Serve in bowls with crumbled bacon over top.