My husband doesn't like 'regular' soups ... they've got to be thick and chunky for him. Me? It doesn't matter ... thick or thin ... as long as it tastes good. But I do have to admit, I have a weakness for creamy, hearty chowder. And I especially have a weakness for New England style clam chowder.
So, with creamy, chunky goodness, I'm happy to say this Slow Cooker Clam Chowder absolutely satisfies us both. And there's even an unexpected secret to it's comforting creaminess.
My sister-in-law created this slow cooker recipe, and came up with what I think is a very creative way to give it creaminess while adding an extra jolt of flavor at the same time. Want to know her secret?
Well, the unexpected ingredient is a little tub of chive & onion cream cheese, melted into the chowder at the end of the slow cooker cooking time. Brilliant! Simultaneous thickening, creaminess, and flavor. And comfort.
Yes, this chowder is super comforting on a chilly day. And we all need a little comfort food every now and then, don't we? Mmm, hmmm, perhaps even on a not chilly day.
So if you love comfort in the thick and hearty chowder form, grab a spoon and dive on in. And then snuggle up under a nice warm blanket, 'cause that's pretty comforting too.
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Slow-Cooker Clam Chowder
Source: An original by my sister-in-law Cheryl
- 3 (6.5 oz.) cans chopped or baby clams, undrained
- 1 large onion, chopped
- 8 small new red potatoes, cut into 1-inch pieces
- 1 (12 to 16 oz.) package frozen corn, thawed
- 2 (14 oz.) cans chicken broth
- 1 1/2 tsp. dried marjoram
- 1/2 tsp. dried thyme
- 1 tsp. garlic salt
- 1 c. half & half
- 2 T. cornstarch
- 1 (8 oz.) container onion & chive spreadable cream cheese
- In a slow-cooker, combine the clams (with their juice), chopped onion, potatoes, corn, chicken broth, marjoram, thyme, and garlic salt. Cover. Cook on low heat setting for 6 to 8 hours or high heat setting for 4 to 5 hours, until potatoes are tender.
- Combine half & half and cornstarch in a small bowl until smooth; gradually stir into clam mixture. Cover. Cook on high heat setting for 15 to 30 minutes, until mixture thickens a bit.
- Stir onion & chive cream cheese into the chowder. Cook on high heat setting for 5 minutes. Stir chowder until cream cheese is melted and mixed in.
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