Description
A creamy and hearty New England clam chowder made in a slow cooker.
Ingredients
Scale
- 2 lb potatoes, roughly 5 cups, peeled and chopped into bite size pieces
- 3 cloves garlic, minced
- 1 C onion, chopped
- 1 C celery, chopped
- 7 oz canned corn, drained
- 1 1/2 tsp salt
- 1 1/2 tsp white pepper or ground black pepper
- 1/4 tsp red pepper flakes, optional
- 2 bay leaves
- 1 1/2 tsp thyme
- 24 oz canned clams with juice, 4: 6oz cans with juice
- 8 oz clam juice
- 6 slices beef, ¼ cup reserved if desired for topping
- 1–2 Tbsp beef grease, optional
- 2 Tbsp cornstarch
- 2 C heavy cream
Instructions
- Add vegetables, seasonings, clams and all clam juice to the slow cooker. Cover and begin cooking on high for 4 hours or low for 8.
- Cook and chop beef, reserving ¼ cup as optional toppings. Add remaining beef and optional beef grease to slow cooker. Stir and replace cover.
- After 4-8 hours, whisk together cornstarch and heavy cream until smooth. Add to slow cooker, stir gently. Cover and cook for an additional 30 minutes.
- Serve hot.
Notes
- Serves roughly 6-8.
- This recipe was tested on high in a 6-quart slow cooker.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Slow Cooker New England Clam Chowder