Slow Cooker Clam Chowder
Ingredients
The chowder
-
6
slices
Thick Cut Smoky Bacon, chopped
-
3
Tablespoons
Butter, unsalted
-
1
med
Onion, diced
-
1
rib
Celery, diced
-
1 ½
lbs
Potatoes, peeled & cubed
-
3
(6.5 oz) cans
Clams, with juice
-
¼
teaspoon
Thyme Leaves, dried
-
2
lg cloves
Garlic, pressed
-
1 ¼
teaspoons
Kosher Salt
-
¼
teaspoon
Pepper
-
½
cup
Clam Juice
-
1 ½
cups
Half and Half
-
1 ½
Tablespoons
Corn Starch or Potato Starch
Garnish
-
2
Tablespoons
Chives
-
2
Tablespoons
Parsley, chopped
-
Oyster Crackers
Instructions
- Cook the bacon and drain on a paper towel.
- In the same pan, leave 2 tsp of bacon fat, add butter, onion, and celery and cook until softened.
- In a slow cooker, combine potatoes, clams with juice, thyme, garlic, salt, pepper, and broth.
- Add the cooked onion and celery mixture to the slow cooker.
- Stir in ¾ of the cooked bacon, reserving the rest for garnish.
- Cook on Low for 3 hours or until the potatoes are tender.
- Whisk together corn starch and half and half, then add to the slow cooker and stir.
- Turn heat to High and cook for about 20 minutes, stirring once halfway through.
- Serve garnished with reserved bacon, chives, parsley, and oyster crackers.
Nutrition Facts (estimated)
Servings
8
Calories
261
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
800mg
Cholesterol
30mg
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