Slow Cooker New England Clam and Corn Chowder
Ingredients
2 lb potatoes, roughly 5 cups, peeled and chopped into bite size pieces
3 cloves garlic, minced
1 C onion, chopped
1 C celery, chopped
7 oz canned corn, drained
1 1/2 tsp salt
1 1/2 tsp white pepper or ground black pepper
1/4 tsp red pepper flakes, optional
2 bay leaves
1 1/2 tsp thyme
24 oz canned clams with juice
8 oz clam juice
6 slices bacon, ¼ cup reserved if desired for topping
1-2 Tbsp bacon grease, optional
2 Tbsp cornstarch
2 C heavy cream
Directions
Add vegetables, seasonings, clams and all clam juice to the slow cooker. Cover and begin cooking on high for 4 hours or low for 8.
Cook and chop bacon, reserving ¼ cup as optional toppings. Add remaining bacon and optional bacon grease to slow cooker. Stir and replace cover.
After 4-8 hours, whisk together cornstarch and heavy cream until smooth. Add to slow cooker, stir gently. Cover and cook for an additional 30 minutes.
Serve hot.
