Ingredients
Units
Scale
- 2 cans (6.5 oz each) chopped clams, drained and juice reserved
- 2 cups diced potatoes
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 cup corn (fresh or frozen)
- 1 cup heavy cream
- 2 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Drain the clams, reserving the juice. Chop the potatoes, onion, and celery.
- Combine in Crockpot: Add the diced potatoes, chopped onion, celery, corn, chicken broth, clam juice, thyme, salt, and pepper to the crockpot.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
- Stir in Cream: About 30 minutes before serving, stir in the heavy cream and butter. Heat through.
- Serve: Ladle the clam chowder into bowls and garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g