Bubble's Coastal Seafood Chowder

This is a recipe that you can make "your way"!  For this version, I chose to use cod and shrimp.  You can use almost any white fish & add shrimp, scallops, clams, or crab.  You can add or delete veggies and spices.  I've also made this with salmon rather than white fish.  Hubby prefers a chunky soup, but you can use an immersion blender to make this into a creamy version.  It makes a "warm, fuzzy" dinner and is best served on the day you make it!  (or you can freeze some for later or share with friends)!  Served with garlic cheese biscuits and a chopped Mediterranean salad, it makes the perfect Sunday supper!

INGREDIENTS:

·         1 lb of white fish (I used frozen cod filets)

·         4 cups of chicken broth

·         11/2 lb Yukon gold potatoes, diced small

·         1 small sweet onion, peeled and chopped

·         10-12 baby carrots, chopped

·         4 stalks celery, chopped

·         1 bag frozen corn kernels

·         ¼ cup real bacon bits (or about 3 slices bacon, cooked and crumbled)

·         Fresh ground black pepper to taste

·         1 teaspoon Old Bay Seasoning

·         ¼ cup white wine

·         1 cup evaporated milk

·         1 pound frozen, medium shrimp, shelled and deveined

    (I used pre-cooked shrimp but you can use raw shrimp, just cook a bit longer)

DIRECTIONS:

Chop the vegetables and cube the fish. (I cubed mine while it was still partially frozen).  Add everything except the shrimp and evaporated milk to your slow cooker.

Cook on low for about 8 hours.   If  you prefer a less chunky and more creamy soup, you can use an immersion blender for your desired consistency.

About an hour before serving, add the frozen shrimp and evaporated milk and continue to cook on low.

Serve with a bit of fresh parmesan cheese or a dash of sherry!  Along with a tossed green salad and a loaf of crusty French bread, this makes a wonderful dinner!