Clam Chowder Recipe

Ingredients

• 3 stalks celery, chopped (1-½ cups)
• 3 medium onions, chopped (1-½ cups)
• ½ cups chopped red-skin potatoes
• 2 medium carrots, chopped (1 cup)
• ¼ cups water
• 8 oz bottle clam juice
• 1 cup reduced-sodium chicken broth or vegetable broth
• ½ tsp dried thyme, crushed
• ½ tsp ground black pepper
• 1 bay leaf
• 12 oz can fat-free evaporated milk
• 3 Tbsp cornstarch
• 6.5 oz cans chopped clams, drained
• 2 Tbsp dry sherry (optional)
• 1 tsp red wine vinegar
• 2 slices turkey bacon, cooked according to package directions and chopped
• Snipped fresh parsley (optional)

1. In a 3-½- or 4-quart slow cooker combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme, bay leaf, and pepper.
2. Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3-½ 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. Remove bay leaf and discard. Sprinkle each serving with bacon and, if desired, parsley.