Slow Cooker - Clam Chowder

By á-25010

MAKES: 6 servings
SERVING SIZE: cups
CARB GRAMS PER SERVING: 27

5 weightwatcher points.

Ingredients

• 3 stalks celery, chopped (1-1/2 cups)
• 3 medium onions, chopped (1-1/2 cups)
• 1 1/2 cups chopped red-skin potatoes
• 2 medium carrots, chopped (1 cup)
• 1 1/4 cups water
• 1 8 ounce bottle clam juice
• 1 cup reduced-sodium chicken broth or low-sodium vegetable broth
• 1 1/2 teaspoons dried thyme, crushed
• 1/2 teaspoon coarsely ground black pepper
• 1 12 ounce can fat-free evaporated milk
• 3 tablespoons cornstarch
• 2 6 1/2 ounce can chopped clams, drained
• 2 tablespoons dry sherry (optional)
• 1 teaspoon red wine vinegar
• 2 slices turkey bacon, cooked according to package directions and chopped
• Chopped green onion (optional)

Details

Servings 6

Preparation

Step 1

1. In a 3-1/2- or 4-quart slow cooker combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme, and pepper.

2. Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3-1/2 hours.

3. If using low-heat setting, turn to high-heat setting. In a medium bowl combine evaporated milk and cornstarch. Stir milk mixture, clams, and sherry (if desired) into cooker. Cover and cook for 30 to 60 minutes more or until bubbly around edge. Stir in vinegar just before serving. Sprinkle each serving with bacon and, if desired, green onion.