Instructions: 1. In a 3 1/2-quart electric slow cooker, combine the broth, onion, potatoes, corn, flour, and 5 teaspoons of dill weed.

2. Cover and cook on low heat setting about 5 1/2 hours, or until the potatoes are just barely tender. Increase the heat setting to high. Stir in the remaining 1 teaspoon dill weed, cream, white fish, shrimp, garlic pepper, and potato buds. Cover and cook on high 35 to 45 minutes longer, or until slightly thickened. Season with salt to taste.

NOTES : Add the fish at the end of the cooking time to avoid overcooking it. Serve this heartly chowder as a main course, accompanied by a tossed green salad and bruschetta.

Makes 4 to 6 servings.

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