Breastfeeding Friendly Slow Cooker Clam Chowder
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Learn more →Ingredients
6 servings
- 6 slices bacon, cut into ½-inch pieces
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 ½ lbs yukon gold potatoes, peeled and cut into ¾-inch cubes
- 3 cans (6.5 oz each) chopped clams, drained, juice reserved
- 1 bottle (8 oz) clam juice
- 1 cup low-sodium chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp black pepper
- ¼ tsp salt, plus more to taste
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup heavy cream
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)Can be omitted
flat-leaf parsley
- oyster crackers, for serving (optional)
Instructions
- 1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to the slow cooker insert with a slotted spoon, leaving the rendered fat in the skillet.
- 2
Add the onion and celery to the skillet with the bacon fat and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the mixture to the slow cooker.
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