Confetti Seafood Chowder

Name: Confetti Seafood Chowder
Ingredients: 1 12 tablespoons butter (unsalted); 1 small yellow onion (finely chopped); 3 celery ribs (finely chopped); 1 large red bell pepper (seeded and finely chopped); 2 medium russet potatoes (peeled & diced); 2 cups chicken broth; 1 bay leaf; 18 teaspoon paprika; 1 teaspoon thyme (dried); 14 teaspoon ground black pepper; 2 teaspoons salt (or to taste); 2 cups whole milk; 1 cup half-and-half; 2 cups frozen corn kernels (thawed); 1 lb seafood (Your choice)

15 ingredients

12 steps

Ingredients

1 12 tablespoons butter (unsalted)
1 small yellow onion (finely chopped)
3 celery ribs (finely chopped)
1 large red bell pepper (seeded and finely chopped)
2 medium russet potatoes (peeled & diced)
2 cups chicken broth
1 bay leaf
18 teaspoon paprika
1 teaspoon thyme (dried)
14 teaspoon ground black pepper
2 teaspoons salt (or to taste)
2 cups whole milk
1 cup half-and-half
2 cups frozen corn kernels (thawed)
1 lb seafood (Your choice)

Directions

1

Heat butter , and add onions and celery & cook, stirring a few times, until the onion is transparent 2-3 minutes.
2

Add the bell pepper & cook until it begins to soften, 2-3 minutes longer.
3

While the veggies are cooking, put the potatoes in the slow cooker.
4

When the veggies are ready, scrape them into the cooker along with any remaining butter.
5

Add the broth, bay leaf, paprika, thyme, and black pepper.
6

If the broth is unsalted add 1/2tsp salt.
7

Stir the top half of the ingredients very gently, trying NOT to disturb the potaotes, which she stay submerged.
8

Cover and cook on LOW until the potatoes are fork tender, 5-6 hours.
9

Add the milk, half-and-half, corn, and seafood and stir to combine.
10

Cover and cook on HIGH until the chowder is heated through and the seafood is just cooked through, about 1 hour longer.
11

Taste for salt and pepper.
12

Remove the Bay Leaf before serving.