SEAFOOD AND VEGGIE CHOWDER

2 leeks white and light green parts only, sliced

2 medium carrots, scrubbed and sliced into half-moons

1 large rib of celery, diced

1 lb potatoes, peeled and diced

2 cups milk

2 cups low sodium vegetable broth

1 tsp Old Bay seasoning

1/2 tsp garlic powder

Pinch of nutmeg

1 bunch thin asparagus, trimmed, cut into 1/2-inch pieces

1/2 lb peeled, deveined shrimp, cut in half

1/2 lb small bay scallops (thawed, if using frozen)

1/2 lb lump crab meat torn into small pieces

3 tbsp instant potato flakes

Salt and pepper, to taste

Coat slow cooker with nonstick cooking spray.

Place leeks, carrots, celery and potatoes into the cooker. Whisk in the milk, broth, Old Bay seasoning, garlic powder and nutmeg. Cover and cook on high setting 4 1/2 hours or low setting for 6 and 3/4 hours.

Remove lid and stir in asparagus, shrimp, scallops, crab and potato flakes. Replace lid and cook an additional 15 minutes. Season with salt and pepper.

Note: Overcooked seafood becomes tough. Scallops and shrim should just be opaque and crab heated through.

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