Creamy And Delicious Clam Chowder - Low (Er) Carb

1. 1

   Stove Top: Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp. When bacon begins to crisp and the onion and saute until bacon is crisp and onion is translucent. Add the garlic and saute for another 2 minutes, making sure not to burin the garlic. Add broth from the canned clams and clam juice. Stir in potatoes. Cover and simmer until potatoes are fork tender, about 15 - 20 minutes. Mix in the minced clams, cream of celery soup, cream of potato soup, and the New England clam chowder and blend well. Add the diced butter to the top of the soup. Cover and simmer for about 30 minutes until flavors blend, stirring occasionally. Stir in cream and cook for about 5 minutes, or until heated through. Do not allow to boil.

2. 2

   Crock Pot: Fry diced bacon over medium-high heat. Cook until almost crisp. When bacon begins to crisp and the onion and saute until bacon is crisp and onion is translucent. Add the garlic and saute for another 2 minutes, making sure not to burin the garlic. Add mixture to crock pot. Stir in the rest of the ingredients EXCEPT the butter and cream. Cook on low for 6 - 8 hours. Stir in butter and cream and allow to cook on low for 30 minutes to an hour or until butter is melted and soup is heated through.

3. 3

   Ladle the chowder into bowls and serve with crusty bread or chowder crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.