Plan to make this slow-cooker chowder recipe when you have a busy day at work. Put in just a few minutes of prep in the morning and you'll be rewarded with a hearty clam chowder come dinnertime.

Source: Diabetic Living Magazine


Recipe Summary

5 mins
4 hrs 5 mins


Ingredient Checklist


Instructions Checklist
  • In a 3 1/2- or 4-quart slow cooker, combine celery, onions, potatoes, carrots, the water, clam juice, broth, thyme and pepper (see Tip).

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

  • 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.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

1 1/3 cups
222 calories; protein 25.4g; carbohydrates 26.5g; dietary fiber 2.6g; sugars 10g; fat 2.3g; saturated fat 0.6g; cholesterol 48.4mg; vitamin a iu 4106.1IU; vitamin c 26.6mg; folate 49.5mcg; calcium 253.8mg; iron 19.8mg; magnesium 46.1mg; potassium 933.8mg; sodium 599.1mg.

3 lean protein, 1 1/2 starch, 1/2 vegetable