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Slow Cooker Clam Chowder Recipe
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Slow Cooker Clam Chowder Recipe

Author Jennifer

Ingredients

  • 2 cans 6.5 ounces each, minced clams
  • 2 cups potatoes peeled and cut into ½" cubes
  • 1 cup chopped celery
  • ½ cup diced onion
  • ½ cup shredded/matchstick carrots
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can 10.75 oz, cream of potato soup
  • 2 cups chicken broth
  • 1 cup half and half
  • 2 tablespoons corn starch dissolved in ¼ cup cold water

Instructions

  • Add all ingredients except half and half and the cornstarch/water mixture to a slow cooker. Mix well. Set on low heat for 8-10 hours or high for 3-4 hours. If using low, turn to high about 30 minutes before serving. Stir in half and half and mix well. Stir in cornstarch mixture and stir occasionally until soup thickens.
  • Serve topped with fresh parsley if desired.
  • This Slow Cooker Clam Chowder Recipe serves 4-6.