NOURISH
Slow cooker clam chowder
Nothing's better on a cold wintery night than to come home
to a hearty bowl of soup or chowder prepared in your slow cooker or Instant
Pot. Snuggle in and enjoy the warmth with this healthy clam chowder recipe. If
you wish, add a small side salad or whole grain crackers to balance.
Ingredients
nonstick cooking spray
4 slices low-sodium bacon
2 tablespoons unsalted butter
4½ cups peeled and diced potatoes
1 cup diced onion
1 cup diced celery
½ cup grated carrot
2 cloves garlic, minced
¾ teaspoon ground thyme
½ teaspoon freshly ground black pepper
4 6-ounce cans clams, drained
2 cups low-sodium vegetable broth
2 cups clam juice
3 cups fat-free milk, divided
¼ cup cornstarch
Directions
- Preheat oven to 450 F.
- Line a baking sheet with foil sprayed with nonstick
cooking spray. Place bacon on foil-lined baking sheet and bake for 3 to 5
minutes. Place bacon on paper towels to drain. Set aside.
- Place butter in skillet over medium heat. Add potatoes,
onion, celery, carrots and garlic. Cook for 2 to 3 minutes. (Vegetables will
not be cooked through.) Remove skillet from heat and stir in thyme and black
pepper. Transfer to slow cooker.
- Add drained clams, vegetable broth and clam juice to slow
cooker. Stir. Cover and cook on low for 8 to 9 hours or on high for 4 to 5
hours.
- When 30 minutes of cooking time remain, add 2 ½ cups of
milk to slow cooker. Stir.
- In a small bowl, whisk together ½ cup milk and
cornstarch. Add to slow cooker. Stir well and continue cooking for 30 more
minutes or until mixture reaches at least 165 F.
- Serve warm.
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