Slow Cooker Clam Chowder
Slow Cooker Clam Chowder
Ingredients
- 3 oz bacon diced
- ½ onion chopped
- 2 6.5 oz cans clams, chopped finely + keep the clam liquid
- 1 lb jicama cut into small pieces*
- 1 cup chicken bone broth
- 1 t sea salt to taste
- ¼ t pepper
- 1½ cups full-fat coconut cream or milk
- Handful of fresh parsley to garnish (optional)
*Note:
- Jicama can be substituted with cauliflower
Instructions
- In a skillet, fry the bacon and onion until golden brown, and then drain. Alternately, if you have a slow cooker that has a sauté feature, fry the bacon right in the slow cooker, then drain some of the fat.
- Add the bacon and onion to a 6-quart slow cooker with the finely-chopped clams. Make sure you pour the retained liquid from the clams in there, too.
- Add the jicama pieces and chicken bone broth.
- Season with salt and pepper to taste.
- Cover, and cook on low for 3–4 hours, or until the vegetables are tender. (If you prefer a thicker soup, you can purée part of it including the broth and jicama pieces, then return to the slow cooker.)
- In the last 20 minutes, add the coconut cream, stir to blend. Taste and season by adding more salt and pepper as needed.
- Top each serving with a sprinkling of chopped fresh parsley, and enjoy!
Nutrition
Calories: 345kcalCarbohydrates: 17gProtein: 16gFat: 21g
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