Makes: 9 servings
Try this hearty chowder full of carrots, tomatoes, potatoes, and clams that can be easily made in a slow cooker.
3 celery (stalks, medium - washed & sliced)
1 onion (large, chopped)
1/2 cup tomato puree (low sodium)
1 1/2 cups potatoes (sliced)
1 1/2 cups carrot (washed and sliced)
2 cans clams (6 1/2 ounces each, chopped, drained)
1 1/2 teaspoons thyme (dried)
1 bay leaf
2 dashes black peppercorns
1 1/2 cups water
2 cups tomato juice (low sodium )
1 tablespoon parsley flakes (dried)
1. Scrub potatoes well to remove any eyes or blemishes.
2. In a slow cooker, combine all ingredients; stir.
3. Cover and cook on low for 8-10 hours or until the vegetables are tender.
4. Remove bay leaf and peppercorns before serving.
Source: Cornell University Cooperative Extension, Eat Smart New York!
Total Fat 0 g
Saturated Fat 0 g
Total Carbohydrate N/A
Dietary Fiber N/A
Total Sugars N/A
Added Sugars included N/A
Vitamin D N/A
N/A - data is not available