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. Remove from heat.
Heat bacon as package directs; crumble over bowls of chowder.
Calories 250 Fat 7g Saturated fat 2g Cholesterol 88mg
Sodium 628mg Carbohydrate 28g Fiber 3g
This recipe has been added to the following public cookbooks:
SWEETIE PIE FAVORITES,
Summer Seafood,
Jeanette's best,
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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