Ocean Chowder

• ¼ c dried kelp
• 2 T butter
• 2 medium yellow onions, diced

• salt
• 1 T garlic, minced
• 1 large carrot, diced
• 2 pounds potatoes, diced
• 2 bay leaves
• 4 c vegetable stock (I used 'Better than Bouillon')
• 1 c whipping cream Thinned with  1 c milk
• 2 T fresh parsley, chopped
• black pepper

Place kelp in a bowl, add cold water until barely covered, and let soak for 10 minutes. Drain, chop very coarsely, and set aside.

Meanwhile, melt butter over medium heat, add onion and ½ t salt, and sauté, stirring occasionally, about 10 minutes, until soft and translucent. Add garlic and sauté another minute, then add celery and carrot. Cook 5 minutes, then stir in kelp, potatoes, bay leaves, and stock, and bring to a boil.

Reduce heat to low and let simmer (or slow-cook) until potatoes and carrots are just cooked. I slow cooked it in the Instant Pot on high for 4 hours, but less time would probably also work.

Add cream, milk, and parsley, and simmer over low heat, stirring frequently, for 10 minutes. Remove bay leaves, season with salt and pepper, and serve.