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transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Stir in the potatoes and bay leaf. Cover and cook on high for 2½ to 3 hours, until the potatoes are tender. Stir in the bacon, shrimp, and cream.

cover and cook for an additional 45 minutes to 1 hour, until the shrimp is cooked through.

remove the bay leaf and serve garnished with parsley and chives.

serves 8

Mixed Shellfish Chowder

This velvety chowder filled with lobster, crab, and scallops is a whole meal in a bowl. Make sure to use lobster stock for this chowder because it gives the soup the necessary richness it needs alongside the luxurious seafood.

4 tablespoons (½ stick) unsalted butter

1 medium onion, finely chopped

3 stalks celery, finely chopped

1 teaspoon sweet paprika

½ teaspoon dried thyme

3 tablespoons all-purpose flour

6 cups lobster stock

2 tablespoons brandy

½ pound cooked lobster meat, picked over for shells and cartilage

½ pound lump crabmeat, picked over for shells and cartilage

¼ pound bay or sea scallops, cut into quarters

1 cup heavy cream

¼ cup finely chopped fresh chives for garnishing

melt the butter in a saucepan over medium-high heat. Add the onion, celery, paprika, and thyme and sauté until the vegetables begin to soften, about 3 minutes. Stir in the flour and cook for 2 to 3 minutes, whisking the roux constantly. Stir in the stock and brandy and bring to a boil.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Cover and cook for 4 hours on low. Add the lobster, crab, scallops, and cream and cook on low for an additional 1 hour.

serve the soup garnished with chives.

serves 8

Cajun Corn and Crab Soup

This delicious soup begins with a roux, which flavors the soup with Creole seasoning and gives it a spicy quality that balances well with the sweet corn and crabmeat. You can certainly substitute shrimp for the crab, or for those allergic to shellfish, many of my students love this soup with leftover chicken or turkey. Anyway you make it, it’s a winner when served with some crusty bread.

½ cup (1 stick) unsalted butter

2 medium sweet onions, such as Vidalia, finely chopped

4 stalks celery, finely chopped

½ teaspoon sweet paprika

¼ teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

½ teaspoon dried thyme

3 tablespoons all-purpose flour

5 cups seafood stock (see savvy)

One 16-ounce package frozen white corn, defrosted

1 pound lump crabmeat, picked over for cartilage and shells

1 cup cream

Salt and freshly ground black pepper

½ cup finely chopped fresh chives

melt the butter in a saucepan over medium-high heat.

add the onions, celery, paprika, black and cayenne peppers, and thyme and sauté until the vegetables are softened, 3 to 5 minutes. Stir in the flour and cook for 3 minutes, whisking the roux constantly. Stir in the stock and bring the mixture to a boil.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the corn, cover, and cook on high for 2 hours. Stir in the crabmeat and cream and cook on low for an additional 30 minutes.

season with salt and pepper. Garnish each serving with chives.

serves 8

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seafood-stock savvy

Your local grocer or gourmet retailer may sell seafood stock. My preferences are More Than Goumet seafood stock or Better Than Bouillon lobster stock. Another way to approximate seafood stock to is mix equal parts clam juice and chicken broth.

Mediterranean Shrimp and Rice Soup

Simmered with garlic, oregano, tomato, and lemon zest, this soup will have you dreaming of Greek islands and the blue coastal waters of the Mediterranean. This soup can also be made with fish, such as halibut or sea bass, cut into one-inch chunks.

3 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1 medium onion, finely chopped

2 teaspoons dried oregano

1 teaspoon dried basil

Grated zest of 1 lemon