Since it’s started to get cold here I keep having cravings for soup. Anyone who has ever met Jay knows he is obsessed with soup (it’s weird) so it works out when I get the urge to try out a new one! This weekend, while Reggie was visiting (!!), I decided to try out a clam chowder crock pot recipe, and oh man, so good. I did make some changes to the recipe and thought I would share what I did…
CLAM CHOWDER in the CROCK POT
WHAT YOU NEED
4 – 6 1/2 oz cans of minced clams (with the juice)
1 cup chopped onion
5 potatoes chopped up
2 cups water
1 cup chicken stock
3 1/2 tsp salt
1 tsp black pepper
1 cup half & half
3 cups milk (I used skim)
5 tbsp corn starch
Parsley for garnish
(The recipe called for 8 potatoes, 3 cups water (no stock), 1/4 tsp pepper, 4 cups half and half, and 3 tbsp corn starch…I read a bunch of the comments and ended up using the mix of recipes and it came out perfect. I can’t imagine fitting more than the 5 potatoes in the soup!)
DIRECTIONS
1. Chop up your onion
2. Chop up your potatoes (I left the skin on)
3. Cook your bacon in a pan until it is nearly done. Then add your onion to the pan and allow to cook until soft (about 5 minutes) with the bacon. Then remove from heat and crumble/chop up the cooked bacon.
4. Add the clams, bacon, onion, potatoes, s&p, water, & stock to the crock pot. DO NOT add the milk or corn starch. Allow this to cook on high for about 4 hours.
5. Once the soup has cooked for 4 hours, mix 1 cup half & half with the cornstarch and add it to the soup. Continue to cook for another hour.
6. My crock pot by this point was completely filled to the brim, so once I had allowed the corn starch mix to cook for an hour I poured the soup into a big pot and added the remaining 3 cups of milk then. I allowed it to heat up on the stove for about 15 minutes.
7. Cut up some bread and enjoy! I ended up loading a ton more black pepper and hot sauce into my own bowl, but each person likes their own level of spice so I didn’t add it to the full pot.
If you have the time on a Sunday to chop things up and wait for this to cook, it is totally worth it!
xo – j
forEVR and always 