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New England Clam Chowder — Slow Cooker Recipe

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Warm up your family with this great slow cooker recipe!

1/2 pound bacon, cooked and diced
1 (6.5-ounce) can minced clams, drained
5 small red potatoes, peeled and cut into chunks
1 onion, peeled and diced
1 cup sliced celery
2 garlic cloves, chopped
2 teaspoons dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups chicken broth
2 cups half-and-half (or you could use heavy cream)
1 cup shredded cheddar cheese (to add later)

optional: bread bowls for serving. If you’re gluten free, I’ve made them myself by using boxed bread mix, then plopping 4 round dough blobs on a piece of parchment paper–they bake right up, and are perfect!

The Directions.

Use a 4-quart slow cooker. Brown the bacon on the stovetop, and drain the accumulated grease (I saved bacon from breakfast– about 6 4 slices (I accidentally ate a few…)
Put the bacon into your crockpot, and add clams. Add all the vegetables and spices and pour in the broth. Cover, and cook on low for 6 to 8 hours, or until the onion is translucent and the potatoes squish easily with a fork.
Use a hand-held stick blender and pulse a few times to naturally thicken the soup. Stir in half and half and shredded cheese. Ladle into wide-mouthed bowls or bread bowls.

The Verdict.

This is an awesome chowder. The canned clams really do a great job of flavoring the broth and the soup, and are terribly inexpensive, and will keep in the pantry for a long time. They’re a great canned item to keep on hand.

Used with permission by Stephanie O’Dea, NYT best-selling author of the Make it Fast, Cook it Slow cookbooks and A Year of Slow Cooking; stephanieodea.com

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