Slow Cooker Classic Clam Chowder
- ¾ pound Thick-cut bacon (chopped)
- 32 oz. Vegetable broth
- 1 10.6 oz. pkg Wholey® Cleaned Clam Meat
- 3 Garlic cloves (minced)
- 2 Medium celery ribs (chopped)
- 2 Medium Yukon Gold potatoes (peeled & chopped)
- 1 Small white onion (chopped)
- 1 tsp Fresh thyme (chopped, plus additional for optional garnish)
- 1 cup Half & half (room temperature)
- 1 ½ Tbsp Cornstarch
- ½ cup Sour cream (room temperature)
- ½ tsp Kosher salt
- ½ tsp Ground black pepper (plus additional for optional garnish)
-
In large skillet, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; transfer to paper towel-lined plate and reserve bacon drippings.
-
In 5- to 6-quart slow cooker, stir broth, clam meat, garlic, celery, potatoes, onion, thyme, half the bacon and reserved bacon drippings; cover and cook on high 3 hours or low 6 hours or until potatoes are tender, stirring occasionally.
-
In small bowl, whisk half and half, and cornstarch. Stir sour cream, salt, pepper and half and half mixture into slow cooker; cover and cook on high 30 minutes or low 1 hour or until thickened, stirring occasionally. Makes about 10 cups.
-
Serve chowder sprinkled with remaining bacon garnished with thyme and pepper, if desired.
