Crock Pot Thursday: Clam Chowder
Try this Crock Pot Thursday: Clam Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
contains dairy
slow cooker
- 1/4 teaspoon pepper
- 1 cup water
- 1 cup chopped onion
- 3 teaspoons salt
- 2 cups chicken stock
- chopped fresh parsley for garnish
- 1/2 lb. bacon diced
- 4 (6 1/2 oz.) cans minced clams with juice
- 8 medium potatoes cubed (you can peel them if you wish i didn't)
- 4 cups half and half cream or heavy cream
- 3 to 4 tbsp. cornstarch
- Carbohydrate 50.8625977949725 g
- Cholesterol 183.021405824346 mg
- Fat 113.873770099258 g
- Fiber 2.96528709601209 g
- Protein 52.4227557030924 g
- Saturated Fat 37.1618015774041 g
- Serving Size 1 1 recipe (1588g)
- Sodium 3280.21927991623 mg
- Sugar 47.8973106989604 g
- Trans Fat 12.1236139132042 g
- Calories 1451 calories
In skillet, saute bacon and onion until golden brown. Drain, and put into slow cooker.Add all remaining ingredients, except half and half (or cream), cornstarch, and parsley.Cover and cook on high 3 to 4 hours, or low 6-7 hours, until vegetables are tender.During the last hour of cooking, combine 1 cup of milk or cream with the cornstarch. Add cornstarch mixture and the remaining milk or cream and stir well; heat through.Garnish with parsley.
