Fish Chowder

This was really good. My potatoes weren't quite done (individual slow cookers seem to have their own personalities and I'm still figuring mine out), but I'm looking forward to trying it again with perfect potatoes.

Fish Chowder

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

Use a 4 qt slow cooker. Put the vegetables into your stoneware. cube fish, and add - it's okay if it's still frozen. Plop everything else on top except the cream and shrimp. Cover and cook on low for 8 hours, high for 4 hours, or until the potatoes are tender. Stir in the heavy cream and shrimp 20 minutes before serving, and turn the slow cooker to high.