Categories: Fish, Main Dish, Slow Cooker, Stew

Ingredients

• 8 -10 baby white potatoes, diced
• 1 cup frozen roasted corn
• 1/2 white onion, chopped
• baby carrot, chopped (a handful)
• 3 celery ribs, chopped
• 3 cups chicken broth
• 3 -4 garlic cloves, chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon Old Bay Seasoning
• kosher salt
• 1 cup heavy whipping cream
• 1 lb white fish, cut into cubes (frozen okay)
• 2 cups frozen shelled fully cooked shrimp

Directions

1. Use a 4-quart slow cooker.

2. Add the vegetables into your stoneware.

3. Cube fish, and add; it is okay if it is still frozen.

4. Add everything else on top except the cream and shrimp.

5. Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until the potatoes are tender.

6. Stir in the heavy cream and shrimp 20 minutes before serving, and turn the slow cooker to high.

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