White Clam and Corn Chowder |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 4 |
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From 1001 Best Slow Cooker Recipes Ingredients:
1 cup clam juice or 1 cup chicken broth |
2 cups red potatoes, cubed 1/2-inch |
1 cup corn |
1 medium onion, chopped |
1 celery rib, chopped |
1 large bay leaf |
1/2 teaspoon dried marjoram |
1 cup milk, divided |
1 (10 1/2 ounce) can clams, undrained |
2 teaspoons cornstarch |
salt and pepper |
Directions:
1. Combine all ingredients, except milk, clams, cornstarch, salt and pepper in slow cooker.
2. Cover and cook on high 4-5 hours.
3. Discard bay leaf.
4. Process chowder in food processor or blender until smooth; return to slow cooker.
5. Stir in 3/4 cup milk and clams; cover and cook on high for 15 minutes.
6. Combine remaining milk and cornstarch. Stir into chowder.
7. Cook 2-3 minutes longer. Season to taste with salt and pepper.
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