Clam Chowder

I know what you're thinking.. how can clam chowder be healthy? This is obviously not as creamy and thick as your typical 1 cup serving at the restaurant with 1200 calories, but this hits the spot on a cold ugly day and doesn't make you feel like a heffer. I slow cooked this for about 16 hours in the crockpot. Yes extreme I know but sooo worth it.

This makes a ton.

2 tbsp dried thyme
1 Bay leaf
2 Tbsp Worcestershire sauce
1/2 tsp Cayenne pepper
2 Cups clam juice (from canned clams)
1 1/2 cups milk
1/2 cup cream cheese
1/2 flour
1tbsp olive oil(any oil)
1 carton chicken stock

2 cups chopped celery
1 chopped onion
2 cups chopped carrots
2 cloves crushed garlic
2  cubed potatoes (I didn't do this bc I hate potatoes in my soup, not sure why I just do)
30 ounces canned chopped clams


I cooked this on the low setting in the slow cooker for about 5 hours, then turned it down to warm for the remainder. I noticed the chowder when from a bright white to an eggshell by the morning and that is when the soup tasted redic. (in a good way)

First  chop up all  your veggies and dump them in a mixing bowl. Add the crushed garlic to the same bowl.

Take out your cream cheese and either leave it out to soften or melt in the microwave for a few seconds. I did the microwave method because I have no patience.  Add about 1tbsp of oil to this and really mix it up.

 Add this to your crock pot with the clam juice, whisk it.  Turn the crock pot on low at this point. Continue to whisk it and don't be worried if it looks a little clumpy the slow cooker will work its 16 hour magic and fix it. Add in the clams.

Add in chicken stock and veggies and mix it all up. Add in cayenne pepper, thyme, bay leaf and Worcestershire. Pretty much all the ingredients should be in the crock pot except the milk and flour.  I filled it up about 4/5 of the way  with chicken stock I didn't measure. Then mix everything up again and cook on low for about 4-5 hours. (you would add in your cubed potatoes at this point)

After the soup has been cooking awhile, veggies have soften etc..Mix your milk and flour in a seperate bowl. Make sure to mix this well, no clumps. Turn the slow cooker to the lowest setting, for me its WARM. Slowly whisk in this milk/flour mixture. This thickens the soup a bit. Stir and place the lid back on top. Cook for another 10 hours or so.

Keep in mind my cook times are extreme, you could easily do this in a pot on the stove top and just monitor it closely.  Or crank up the slowcooker but again you'll have to watch it more closely.

I am not a huge thick soup kind of person, but in the case that you are and want a more authentic Clam chowder texture...remove about 3 cups of the soup and put in the  blender or food processor till pureed and add back into the crockpot. If you are using a blender only fill up the blender about halfway and keep the little cap off the top if blending when still warm. When you add this back into the crock pot it makes the soup thicker and gives that fake creamy allure so many people love.

Wake up to your house smelling fabulous and lunch and dinner made for the day or week!  Serve with Cornbread Croutons!