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Slow Cooker Classic Clam Chowder
Prep: 20 minutes
Slow Cook: 3 hours 30 minutes • Serves: 8
3 cans (6.5 ounces each) chopped clams, undrained
3 garlic cloves, minced
2 medium celery ribs, chopped
2 medium Yukon Gold potatoes, peeled and chopped
1 small white onion, chopped
3 cups Full Circle vegetable broth
1 teaspoon chopped fresh thyme plus additional for garnish (optional)
1 cup PICS half and half, at room temperature
1-1/2 tablespoons PICS cornstarch
1/2 cup PICS sour cream, at room temperature
1/2 teaspoon PICS kosher salt
1/2 teaspoon PICS ground black pepper plus additional for garnish (optional)
1.In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate and reserve bacon drippings.
2.In 5- to 6-quart slow cooker, stir clams with their juice, garlic, celery, potatoes, onion, broth, thyme, half the bacon and reserved bacon drippings; cover and cook on high 3 hours or low 6 hours or until potatoes are tender, stirring occasionally.
3.In small bowl, whisk half and half, and cornstarch. Stir sour cream, salt, pepper and half and half mixture into slow cooker; cover and cook on high 30 minutes or low 1 hour or until thickened, stirring occasionally. Makes about 10 cups.
4.Serve chowder sprinkled with remaining bacon garnished with thyme and/or pepper, if desired.
Approximate nutritional values per serving (1-1/4 cups):
403 Calories, 28g Fat (12g Saturated), 70mg Cholesterol, 1427mg Sodium,
18g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 20g Protein
Chef Tip:
Try serving chowder in a sourdough bread bowl or topped with oyster crackers.