Seafood Chowder, Spices and other kitchen thoughts.

After cleaning, organizing, throwing out expired versions, and combining multiple half-opened jars of similar contents, I have 35 different jars of spices in my kitchen cupboard, along with two kinds of vanilla (homemade and storebought), 3 jars of homemade spice blends from my mom's gardens, and a jar of bay leaves.

Look how pretty, all the spices lined up nicely now!
And I need more lentils.

Unrelated, I made a very awesome seafood chowder in the crockpot last night. Shaun and my dad each had a couple of bowls, and my not-a-big-soup-eater husband requested that this is added into our food rotation because it might be the best soup he's had. I'll take that.

Slow Cooker Seafood Chowder:
2 cups frozen corn
1 can cream-style corn
2 cups chicken broth
1 large onion, diced
1 stalk celery, diced
2 carrots, chopped in rounds
2 tsp thyme
1/8 tsp black pepper
1/8 tsp cayenne pepper (optional)
1 cup half & half or whole milk
2 cups seafood--crab meat, shrimp, calamari, etc (we used shrimp and crab)

In slow cooker, combine both corns, chicken broth, onion, celery, carrot, spices, stir to mix. (**I also added a heaping spoonful of garlic.**)

Cover and cook on low about 6 hours.

When ready, remove about half of the chowder from the slow cooker and pulse in the food processor till smooth, return to crockpot.

Add half & half and seafood, turn to high and cook 10-15 minutes more.