Seafood And Corn Chowder
|Canned chicken broth||49 1⁄2 Ounce (1 Can)|
|Onion||1 , chopped|
|Potatoes||2 1⁄2 Pound, peeled and cut into 1/2-inch dice (2 Large, About 1 1/4 Pound Each)|
|Canned whole kernel corn||15 1⁄4 Ounce, well drained (1 Can)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried dill weed||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Halibut fish||1⁄2 Pound, cut into 1/2 inch dice (Any Firm Fleshed White Fish)|
|Cooked shelled shrimp||1⁄2 Pound (Deveined Medium Sized)|
|Garlic pepper||1⁄4 Teaspoon|
|Instant mashed potato buds||2⁄3 Cup (10.67 tbs)|
1. In a 3 1/2-quart electric slow cooker, combine the broth, onion, potatoes, corn, flour, and 5 teaspoons of the dill weed.
2. Cover and cook on the low heat setting about 5 1/2 hours, or until the potatoes are just barely tender. Increase the heat setting to high. Stir in the remaining 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. Cover and cook on high 35 to 45 minutes longer, or until slightly thickened. Season with salt to taste.