SLOW COOKER CLAM CHOWDER WITH SHRIMP
This dish is my Midwestern take on a clam and shrimp chowder. I came up with this recipe for my husband, who loves New England clam chowder. He loves this version too.
Servings: 8 servings
Calories: 226kcal
Equipment
Ingredients
- 2 ribs celery diced into bite-sized pieces
- 3 large carrots peeled and diced into bite-sized pieces
- 1 medium red onion diced into bite-sized pieces
- 5-6 small Yukon gold potatoes diced into bite-sized pieces
- 1½ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon ground thyme
- 1 quart (32 ounces) low-sodium chicken stock or broth
- 1 can (15 ounces) can cream of mushroom soup I used 98% fat-free
- 4 cans (6.5 ounces per can) chopped clams with the liquid
- 2 tablespoons butter
- 1 pound raw medium-sized shrimp peeled, deveined, and chopped into bite-sized pieces
- ¼ teaspoon Old Bay seafood seasoning
- ¾ cups half-and-half
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- oyster crackers for garnish optional
- fresh parsley for garnish optional
Instructions
- Add the diced celery, carrots, onions, and potatoes into the slow cooker. Season with salt, pepper, and thyme. Stir to combine.
- Add the chicken stock, mushroom soup, clams (with their liquid), and butter. Cover partially (I like to vent the cover with a wooden spoon) and cook on high for approximately 4½ hours.*Note - The venting of the cover will help the chowder to reduce and help the flavor intensify.
- After 4½ hours, reduce the heat on the cooker to low. Add in the chopped shrimp and the seafood seasoning. Stir well.Continue to cook (covered and vented) for an additional 1½ hours.
- In a small bowl, whisk together the half-and-half and the corn starch. Pour the corn starch mixture into the chowder, stirring occasionally. The chowder will start to thicken as the cornstarch mixture heats.
- Right before serving, stir in the lemon juice.
- To serve, ladle the chowder into bowls or mugs and top with oyster crackers and fresh chopped parsley, if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Label and date. Store in an airtight freezer container or freezer bag. Freeze up to 3 months.
Nutrition
Serving: 1serving | Calories: 226kcal | Carbohydrates: 29g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 862mg | Potassium: 779mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4837IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 2mg
