Slow Cooker Clam and Corn Chowder Recipe

2020-11-02
  • Yield: 4 soup bowls
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    281
  • Fat

    5.9 g
  • Saturated Fat

    1.5 g
  • Carbohydrate

    33.5 g
  • Cholesterol

    54.7 mg
  • Sodium

    554 mg
  • Protein

    27.9 g
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Slow cooker clam and corn chowder recipe. Clam and vegetable chowder cooked in a slow cooker. This hearty soup is savory and rich in flavor. Are you looking for more easy and delicious slow cooker recipes? We have a large collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Clam and Corn Chowder Recipe

Ingredients

  • 1 cup (250 ml) fat-free chicken broth
  • 2 cups peeled and cubed potatoes
  • 1 cup whole kernel corn
  • 1 medium yellow onion, peeled and chopped
  • 1 bay leaf
  • 1/2 teaspoon dried marjoram leaves
  • 1 cup (250 ml) reduced-fat milk
  • 10½ oz (315 ml) can minced clams, undrained
  • 2 teaspoons cornstarch
  • salt and freshly ground black pepper, to taste

Method

Step 1

In a 5-6-quart (5-6 L) slow cooker, combine all ingredients, except milk, clams, cornstarch, and seasoning. Mix well.

Step 2

Cover the pot and cook on high-heat setting for 4-5 hours. Open the lid and discard the bay leaf.

Step 3

Transfer cooked chowder to a food processor. Process until smooth, then return to the slow cooker.

Step 4

Stir in 3/4 cup (180 ml0 milk and undrained clams. Cover and cook on high-heat setting for a further 15 minutes, then stir in combined remaining 1/4 cup (60 ml) milk and cornstarch. Continue cooking and stirring for 2-3 minutes.

Step 5

Turn off the slow cooker and open the lid. Season the clam chowder with salt and black pepper. Stir well.

Step 6

Ladle into soup bowls. Serve hot.

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