Slow Cooker Shrimp and Crab Chowder

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 leeks, washed and sliced
• 4 garlic cloves, peeled and minced
• red pepper flakes
• 2 tablespoons tomato paste
• 4 cups (1 L) fish stock
• 2 cups (500 ml) water
• 15 oz (450 ml) can of diced tomatoes
• 1 teaspoon Old Bay Seasoning
• 1 tablespoon sugar
• 1 cup (250 ml) dry sherry
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 cup (250 ml) heavy cream
• 1 pound (480g) peeled and deveined shrimp
• 1 cup fresh jumbo lamb crabs
• 2 tablespoons chopped fresh parsley

Instructions

In a large nonstick skillet, heat the oil and butter over medium heat. Add leeks and garlic, then season with salt, black pepper, and red pepper flakes.

Cook, stirring frequently, until softened, for about 5 minutes.

Remove cooked leeks and garlic from the skillet and transfer them to a slow cooker. Add tomato paste, fish stock, water, tomatoes, Old bay Seasoning, and sugar. Stir well to combine.

In a small mixing bowl, combine the sherry and all-purpose flour. Mix until smooth.

Stir the sherry mixture into the stock mixture in the cooker. Season with salt and black pepper and mix well.

Cover the pot and cook on a low-heat setting for 4 hours, adding shrimp, cream, crabs, and parsley in the last 15 minutes.

Serve hot.