Slow Cooker Seafood Chowder



1 lb bonless salt cod or salt haddock fillet
3 tbsp butter
1 large onion, diced
1 large leek, chopped
3 carrots, diced
3 celery stalks, diced
3 potatoes, peeled and diced
1 bay leaf
1/2 tsp dried thyme
1/2 tsp pepper
1 pinch ground nutmeg
1 pinch cayenne pepper
1 lb large raw shrimp , (peeled and deveined)
1 cup whipping cream

1. Soak fish in water at room temperature for 24 hours, changing water several times. Drain and cut into chunks; place in slow cooker.
2. In large skillet, melt butter over medium-high heat; sauté onion and leek until softened and onion is golden at edges, about 10 minutes. Add to slow cooker.
3. Add carrots, celery, potatoes, bay leaf, thyme, pepper, nutmeg, cayenne and 7 cups water to slow cooker. Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf. Stir in shrimp and parsley; cover and cook on high until shrimp are pink, 5 to 10 minutes. In saucepan, bring cream to boil; stir into chowder.

12 servings