Sunday, April 5, 2009

Crockpot Chicken Clam Chowder

Thick, creamy and chunky this is my absolute favorite winter comfort soup. Just a little bit of prep and then throw it in the crock pot.. my kind of meal.

Cook: Low 6-8 hours, High 3-4
Prep: 20 minutes


1 lb. (450g) bacon, diced
1/4 llb. (113.25 g) ham, small cubed
2 cups chopped onions
2 cups diced celery
1/2 tsp. salt
1/4 tsp. pepper
2 cups diced potatoes
2 cups diced chicken
4 cups chicken broth
2 bottles clam juice, or 2 cans clams with juice
1 lb. can whole kernel corn with liquid
3/4 cup plain flour
3 1/2 cups milk
4 cups shredded cheeder or jack, cheese
1 cup heavy whipping cream (not whipped)
2 Tsp. Fresh parsley

1. Spray crock pot with non-stick cooking spray. Saute bacon, ham, onions, and celery in pan until bacon is crisp and onions and celery are limp. Add salt and pepper. Remove and put in slow cooker. Cook chicken and potatoes in remaining fat and juices until browned and slightly crispy all over the outside.
2. Combine all ingredients in slow cooker except flour, milk, cheese, cream, and parsley.
3. Cover. Cook on low 6-8 hours, or on High 3-4 hours.
4. Whisk flour into milk. Stir into soup, along with cheese, whipping cream, and parsley. Cook one more hour on high... do not cook longer or let it warm or cool down longer.. or else it will curdle.
Allow the soup to cool slightly and serve with garlic toast.. or nothing at all.. it's that good.
Note: Left over freeze really well. Just be careful reheating, because of all the dairy in it if you don't do it gradually constantly stirring it will curdle.

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