Slow Cooker New England Clam and Corn Chowder

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 5 cups 2lb potatoes
  • 2 Bay leaves
  • 1 cup Celery
  • 3 cloves Garlic
  • 1 cup Onion
  • 1 1/2 tsp Thyme

• Baking & Spices

  • 1 tbsp Bacon grease
  • 2 tbsp Cornstarch
  • 1/4 tsp Red pepper flakes
  • 1 1/2 tsp Salt
  • 1 1/2 tsp White pepper or ground black pepper

• Dairy

  • 2 cup Heavy cream

Found on bakedbyrachel.com

Description

Ingredients

• 2lb potatoes (roughly 5 cups), peeled and chopped into bite size pieces
• 3 cloves garlic, minced
• 1C onion, chopped
• 1C celery, chopped
• 1: 7oz can corn, drained
• 1 1/2 tsp salt
• 1 1/2 tsp white pepper or ground black pepper
• 1/4 tsp red pepper flakes, optional
• 2 bay leaves
• 1 1/2 tsp thyme
• 4: 6oz cans clams with juice
• 1: 8oz bottle clam juice
• 6 slices bacon, ¼ cup reserved if desired for topping
• 1-2 Tbsp bacon grease, optional
• 2 Tbsp cornstarch
• 2C heavy cream

Directions

• Add vegetables, seasonings, clams and all clam juice to the slow cooker. Cover and begin cooking on high for 4 hours or low for 8. Cook and chop bacon, reserving ¼ cup as optional toppings. Add remaining bacon and optional bacon grase to slow cooker. Stir and replace cover. After 4-8 hours, whisk together cornstarch and heavy cream until smooth. Add to slow cooker, stir gently. Cover and cook for an additional 30 minutes. Serve hot.