Slow Cooker Nova Scotia Seafood Chowder

Step 1

In a large saucepan, bring mussels and dry white to a boil over high heat. Reduce heat to medium and simmer, covered, until mussels open, for about 5 minutes. Turn heat off. Allow mussels to cool completely. Remove and discard the shells, set cooked mussels aside.

Step 2

In a slow cooker, combine all vegetables. Cover and cook on low-heat setting for 6-8 hours, adding cream during the last 30 minutes.

Step 3

Open slow cooker. Switch heat to high and add seafood. Cover and cook for a further 10 minutes.

Step 4

Turn off slow cooker. Season to taste with salt and black pepper. Ladle seafood chowder into soup bowls. Sprinkle with chopped fresh parsley. Serve immediately.