Slow Cooker Clam Chowder
Slow cooker clam chowder: potatoes, onion, celery, garlic and bacon cooked on low for 7 hours, then canned clams with their juice and half and half thickened with cornstarch added for the last 30 minutes on high. Serves 6.
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Ingredients
- 1/2 pound bacon diced
- 3 cans clams 6.5 ounce each, not drained
- 1 yellow onion chopped
- 4 Yukon potatoes peeled and diced
- 2 celery ribs diced
- 2 cloves garlic minced
- 2 cups water
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper coarse ground
- 1/2 teaspoon dried thyme
- 2 cups half and half
- 2 teaspoons cornstarch
Instructions
- In a large skillet over medium-high heat, cook the diced bacon until crisp, then take it out of the pan.
- Add half of the bacon, the onion, potatoes, celery, garlic, water, Kosher salt, pepper and thyme to the slow cooker and stir.
- Cook on low for 7 hours. Refrigerate the rest of the bacon for serving.
- In a measuring cup, whisk the half and half and cornstarch together.
- Add the clams with their juice and the half and half mixture to the slow cooker and stir.
- Cook on high for 30 minutes.
- Ladle into bowls and sprinkle the reserved bacon on top. Warm the bacon a little first, since it will be cold from the fridge.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to a rolling boil on the stove or in the microwave, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 346kcalCarbohydrates: 29.7gProtein: 21.3gFat: 15.9gSodium: 841mgFiber: 3.1gSugar: 5.5g
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