Step 1

Combine all ingredients EXCEPT cream and seafood in the slow cooker.

Step 2

Cook on low for 8 - 10 hours or high for 4 - 6 hours.

Step 3

Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).

Step 4

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.

Step 5

Combine all ingredients EXCEPT cream and seafood in the inner pot of the Instant Pot.

Step 6

Cook on manual for 5 minutes, natural pressure release about 10 minutes.

Step 7

Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to Instant Pot).

Step 8

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.

Step 9

Combine all ingredients EXCEPT cream and seafood into a large stock pot.

Step 10

Cover and bring to a simmer. Then cook about 15 minutes more, until potatoes are fork tender.

Step 11

Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to stock pot).

Step 12

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.