Slow-Cooker Clam Chowder

By srumbel

Well, the unexpected ingredient is a little tub of chive & onion cream cheese, melted into the chowder at the end of the slow cooker cooking time. Brilliant! Simultaneous thickening, creaminess, and flavor. And comfort.

Yes, this chowder is super comforting on a chilly day. And we all need a little comfort food every now and then, don't we? Mmm, hmmm, perhaps even on a not chilly day.

So if you love comfort in the thick and hearty chowder form, grab a spoon and dive on in.
from the kitchenismyplayground.com

Ingredients

• 3 (6.5 oz.) cans chopped or baby clams, undrained
• 1 large onion, chopped
• 8 small new red potatoes, cut into 1-inch pieces
• 1 (12 to 16 oz.) package frozen corn, thawed
• 2 (14 oz.) cans chicken broth
• 1 1/2 tsp. dried marjoram
• 1/2 tsp. dried thyme
• 1 tsp. garlic salt
• 1 c. half & half
• 2 T. cornstarch
• 1 (8 oz.) container onion & chive spreadable cream cheese

Preparation

Step 1

In a slow-cooker, combine the clams (with their juice), chopped onion, potatoes, corn, chicken broth, marjoram, thyme, and garlic salt. Cover. Cook on low heat setting for 6 to 8 hours or high heat setting for 4 to 5 hours, until potatoes are tender.
Combine half & half and cornstarch in a small bowl until smooth; gradually stir into clam mixture. Cover. Cook on high heat setting for 15 to 30 minutes, until mixture thickens a bit.
Stir onion & chive cream cheese into the chowder. Cook on high heat setting for 5 minutes. Stir chowder until cream cheese is melted and mixed in.