Happy Monday everyone!! I hope you all had a great weekend! If you read my post the other day you might remember me ranting and raving about the best clam chowder I had on the coast. I’m sure it was composed from a vat of cream and an ample amount of butter, so in order to enjoy it on a regular basis I knew I had to Chels-ify the typical chowder recipe. I re-created an equally creamy and delicious version with a fraction of the fat. I love this recipe because it’s packed with flavor and I love me a good chunky soup. Nothing grosses me out more than a soup that is a closer comparison to Elmers glue than an edible meal. I also made this recipe a slow cooker recipe because let’s be serious… who doesn’t enjoy turning a slow cooker on and leaving for the day?! I hope you enjoy my skinny version of a normal fatty soup!
P.S Don’t miss my latest DIY project coming this week!
- 1 cup yellow onion, diced
- 1 garlic clove, minced
- 1/2 cup leek, diced
- 1 cup celery, diced
- 2 cups white potatoes, medium diced
- 1 cup carrots, diced
- 1 Tbsp red wine vinegar
- 1 Tbsp parsley
- 1 Tbsp thyme
- 1 tsp dillweed
- 1 can mushroom soup (I used reduced fat)
- 1/2 cup milk
- 4 Tbsp flour
- salt and pepper to taste
- 2-3 cans baby clams in juice (read directions about adding these)
*If you’re not too concerned with your waistline….. add 5-6 slices of cooked bacon diced into small pieces*
1. Combine all the ingredients in the slow cooker except for the clams. Only add the juice from the clams and set aside the clams for later. Cook on low for 8 hours, THEN add the clams to cook for the last hour.
That’s it! It’s that easy! Oh the joy of slow cookers. Set it and forget it. I always prepare my slow cookers the night before and let all the flavors marry in the fridge overnight. Then I set it out for an hour in the morning when I’m getting ready and then turn it on as I’m walking out the door. I hope you like this recipe as much as I do! Enjoy
Clam chowder is one of those subjects, like politics or religion, that can never be discussed lightly. ~ Louis P. De Gouy