Ingredients
- 1 medium onion diced
- 3 cloves garlic minced
- Vegetable oil as needed for sautéing
- 1 1/2 pounds potatoes peeled and diced
- 1 1/4 cups frozen corn kernels
- 1 1/4 cups celery diced
- 4 cups seafood stock
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 pound mixed seafood shrimp, scallops, clams, and crab meat, thawed if frozen
- 1 cup half-and-half
- Kosher salt to taste
- Fresh parsley chopped for garnish
Instructions
- In a skillet over medium heat, sauté onion and garlic with a little vegetable oil until translucent. Transfer to the crock-pot.
- To the crock-pot, add diced potatoes, corn, celery, seafood stock, thyme, and black pepper.
- Cover and cook on high for 3-4 hours, until vegetables are mostly tender.
- Stir in mixed seafood and half-and-half. Cook on high for an additional 30 minutes or until seafood is cooked through.
- Add salt and adjust seasonings as needed. Garnish with fresh parsley before serving.