Slow Cooker Clam Chowder with Potatoes2022-01-20
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 7:30 h
- Ready In: 7:40 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat2.8 g
Trans Fat0 g
Unsaturated Fat1.3 g
Slow cooker clam chowder with potatoes. This soup is thick and creamy, with a nice blend of potatoes, onions, and carrots – plus a few other key ingredients that make it just right.
What is the difference between chowder and soup?
A chowder is a soup that is thickened with a roux. A soup is usually thinner and has more liquid than chowder.
What is one of the most popular clam chowder recipes?
One of the most popular clam chowder recipes is the Manhattan clam chowder. It’s a New England-style clam chowder that is thick and creamy. The recipe has potatoes, onions, celery, salt, pepper, thyme, bay leaves, and clams.
The Manhattan clam chowder is usually served with oyster crackers.
What type of potatoes should be used in clam chowder?
Potatoes are a staple in many dishes and it can be hard to know which potatoes to use. The type of potato that you use will depend on the dish that you are making, but for clam chowder, you should use Russet potatoes. Russet potatoes have a high starch content which is perfect for thickening the soup.
Which vegetables are used in clam chowder?
Clam chowder is a soup or stew that is made with clams, potatoes, onion, carrots, and milk. It may also contain butter and flour.
What are the benefits of using a slow cooker for this dish?
A slow cooker is a perfect way to cook your food. It’s a great way to make sure that it doesn’t dry out and that the flavors are evenly distributed.
The benefits of using a slow cooker for this dish include:
-It’s safer than cooking on the stovetop or in an oven.
-It cooks food more evenly, which means you won’t have any dry spots.
-It takes less time to cook, which saves you time and money on your electric bill.
Slow Cooker Clam Chowder with Potatoes
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- 2 strips bacon, cut up
- 2 cans (6½ oz-200 ml each) minced calms, drained and liquid reserved
- 3 potatoes, peeled and cut into bite-size pieces
- 1 cup chopped onion
- 1 cup coarsely crushed carrots
- 10¾ oz (320 ml) cream of mushroom soup
- 1/4 teaspoon freshly ground black pepper
- 3 cups (750 ml) light cream
In a nonstick skillet, cook bacon strips until crisp. Drain off fat.
Add fresh water to reserved clam liquid to measure 1¾ cups total liquid. Cover drained clams and chill.
Lightly grease inside slow cooker with cooking spray. In a slow cooker, combine reserved clam liquid and vegetables. Stir in mushroom soup and freshly ground black pepper. Add crispy bacon.
Cover slow cooker and cook on low-heat setting for 6-7 hours. Gently stir in clams and light cream. Cover and cook for a further 30 minutes. Serve slow cooker clam chowder immediately.