SLOW COOKER NEW ENGLAND CLAM CHOWDER WITH BACON & CORN
Serves 1
  • Ingredients:
  • • 1/2 pound bacon, diced
  • • 1 large sweet yellow onion, diced
  • • 2 small russet potatoes, peeled and diced
  • • 1 garlic clove, minced
  • • 1 tablespoon fresh thyme, minced
  • • 1 tablespoon all-purpose flour
  • • 3 cups chicken stock
  • • One 8-ounce bottle clam juice
  • • 2 cups half-and-half
  • • Two 10-ounce cans whole baby clams, drained
  • • 2 cups corn kernels
  • • Dash of hot sauce
  • • Salt & freshly ground pepper, to taste

Instructions:

  1. Sauté the bacon in tour Kalorik Slow Cooker using the Sear function. When crisp, remove the bacon with a slotted spoon and set aside. Add the onions to the bacon grease and sauté until tender using the Sear function, about 10 minutes. Add the potatoes, garlic and thyme and sauté 2 minutes. Stir in the flour and cook for 1 minute. Add the chicken stock, clam juice and Half & Half and stir to combine. Cover and cook the chowder on high for 4 hours.
  2. To finish the chowder, add half of the bacon back to the chowder along with the clams and the corn. Cover and cook on high for 1 hour more. Season with hot sauce, salt and pepper.
  3. Serve the chowder with crispy bacon on top.
  • Recipe by
    Chef Jamie Gwen

  • Kalorik Digital Slow Cooker
    With Locking Lid