Slow Cooker Clam Chowder

Slow Cooker Clam Chowder

Taken from Linda Larson’s The $7 a Meal Slow Cooker Cookbook this hearty recipe is perfect for crisp fall evenings and will nourish tired ‘trick or treaters’ without denting your wallet – so if you have a slow cooker you'll be happy you tried this Clam Chowder!

This recipe makes 5 servings for around $7.

Ingredients:
3 slices of bacon
1 tablespoon butter
1 onion, chopped
2 cloves garlic, minced
2 (6oz) cans minced clams
2 carrots, sliced
2 stalks celery, chopped
¼ cup chopped celery leaves
3 potatoes, peeled and cubed
½ teaspoon salt
½ teaspoon pepper
2 cups chicken stock
2 cups water
2 tablespoons cornstarch
1 cup heavy cream

Instructions:
In a large saucepan, cook the bacon until crisp. Drain the bacon on paper towels, crumble and refrigerate.
Drain all but 2 tablespoons drippings from saucepan and add butter.
When butter melts, add onion and garlic; cook and stir until crisp-tender, about 5 minutes.
Drain clams, reserving liquid. Place clam in a bowl, cover and refrigerate.
Combine carrots, celery, celery leaves, potatoes, salt, pepper, stock, water, and reserved clam liquid in 4 quart slow cooker.
Cover and cook on low for 7-8 hours or until vegetables are tender.
In a medium bowl combine cornstarch with cream; stir into slow cooker; cover and cook on high for 15 minutes.
Stir in reserved bacon and clams. Cover and cook on high for 10 to 15 minutes or until chowder is thoroughly heated.
Serve immediately.

The following nutritional analysis is for 1 serving - recipe makes 5 servings.
 

Nutritional information provided by www.menucalc.com