Creamy Manhattan Clam Chowder #3 |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The 3rd variant of my Manhattan Clam Chowder with a creamy twist. Less calories than New England Clam Chowder, but some of the same creamy texture. Best of both worlds! This one is more of a crab soup with clams and fish and veggies. Ingredients:
240 g bacon, diced |
333 g carrots, diced |
210 g red peppers |
284 g sliced canned mushrooms (1 can) |
1 teaspoon parsley flakes |
791 g tomatoes, diced (1 796 ml can) |
1 cup half and half cream |
142 g baby clams, with liquid (1 cans) |
680 g imitation crab meat |
1/4 teaspoon ground black pepper |
1/2 g bay leaves, 3 small leaves |
1 1/2 teaspoons thyme, crumbled |
1084 g potatoes, diced |
1/2 tsp cilantro |
1/4 tsp ground ginger |
Directions:
1. Brown bacon in a large skillet.
2. Place potatoes & carrots on bottom and around sides of slow cooker.
3. Chop up imitation crab meat. Add on top of potatoes.
4. Transfer bacon to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or high for 3-4 hours. Potatoes should be soft and core temperature of soup should be about 180C for food safe handling.
5. Serves 9-12 (371 Cal - 278 Cal). For 9 servings is a nice hearty 2 cups of soup! Yummmy!
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