Confetti Seafood Chowder

• 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)

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.

butter, yellow onion, celery, red bell pepper, russet potatoes, chicken broth, bay leaf, paprika, thyme, ground black pepper, salt, milk, corn, seafood

Taken from www.food.com/recipe/confetti-seafood-chowder-352558 (may not work)