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–+ servings

Slow Cooker Clam Chowder

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 345 kcal

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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