Monday, July 8, 2019

# cooking # crock pot

Crockpot Monday: New England Clam Chowder

How was your fourth? I hope that it was a time of fun and happiness. For me, it's also my best friend's birthday even though he's in this weird denial of birthdays phase. That doesn't stop me from celebrating him whenever I get the chance. Some people are just worth celebrating.

New England Clam Chowder:

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 heavy cream)
1 cup shredded cheddar cheese (to add later)


Brown the bacon on the stove and drain any fat. 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 an immersion blender and pulse a few times to naturally thicken the soup or carefully do so in a traditional blender before returning it to the crockpot. Stir in half and half and shredded cheese.

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