1/2poundbacon8 ounce package, cooked until crispy and crumbled
2 1/2poundsRusset potatoesapproximately 5 medium sized potatoes, NOT peeled, diced into 1/4 inch cubes
8cupskernel cornabout 2 pounds
1medium/large sweet yellow onion finely chopped
1cupdiced celery
6garlic clovesminced
1/2teaspoonseasoned salt
4cupschicken stock32 ounces
2cupsheavy cream16 ounces
salt and pepper
1poundmixed seafood
Instructions
Slow Cooker
Combine all ingredients EXCEPT cream and seafood in the slow cooker.
Cook on low for 8 - 10 hours or high for 4 - 6 hours.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
Add heavy cream and seafood, then continue cooking, uncovered, for about another 10 - 15 minutes, until heated through and meat has reached a safe temperature (145 °F for fish and shellfish). Salt and pepper to taste.
Instant Pot
Combine all ingredients EXCEPT cream and seafood in the inner pot of the Instant Pot.
Cook on manual for 5 minutes, natural pressure release about 10 minutes.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to Instant Pot).
Add heavy cream and seafood, then continue cooking on saute mode, uncovered, for about another 10 minutes (stirring frequently), until heated through and meat has reached a safe temperature (145 °F for fish and shellfish). Do not boil. Salt and pepper to taste.
Stove Top
Combine all ingredients EXCEPT cream and seafood into a large stock pot.
Cover and bring to a simmer. Then cook about 15 minutes more, until potatoes are fork tender.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to stock pot).
Add heavy cream and seafood, then continue simmering, uncovered, for about another 10 - 15 minutes, until heated through and meat has reached a safe temperature (145 °F for fish and shellfish). Salt and pepper to taste.
Video
Notes
I like to grab a 1 pound bag of mixed seafood from the freezer section of our market for this. Or sometimes I'll grab a half pound bag of frozen (peeled!) shrimp and a half pound of frozen mini scallops. Just make sure you defrost before dumping them into the soup!Calories are automatically generated. For best results calculate based on your exact ingredients.