Quick Cooker New England Clam Chowder
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Set Quick Cooker to SEAR and press START. Give it a min to heat up. Add 5 pieces of chopped thick bacon into inner pot. Stir occasionally.
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Add 1 chopped onion and 2 stalks of celery. Cook, stirring and scraping the bottom to get up the brown bacon bits. Cook til onion is transulcent
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Using Herb Stripper, Pull it up and away from you to remove leaves from stem. Add 2 -3 sprigs of fresh thyme. Add in 3 tbsp of butter.
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Using garlic press, press in 2 cloves of garlic.
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Add 4 diced russet potatoes. Open and strain, 3 (6.5oz cans)of clams. Save & reserve 2 cups of clam juice for this step. Add addtional water if needed
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Add 1/4 tsp of pepper & 1 1/4 tsp of salt. Close lid, select CUSTOM, TIME, adjust to 5 mins and START.Once time is complete. Manually release pressure
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Add in the 3 (6.5 oz cans) of clams. Add 2 cups of half and half. Select SEAR and then START. Stir to incorporate.
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(Optional) Mix well- 1 tbsp of cornstarch with 1 tbsp of water. Once it is back up to boiling, stir in cornstarch to thicken soup. Serve and enjoy!
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Enjoy! Follow me Instagram: CookingMadeSimple_IreneBaird Facebook: @Cookingmadesimpleirenebaird
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Irene Baird
Mom🙎‍♂️🤷‍♀️ Wife🙋‍♀️ Foodie 🥓🥑🧀 Director, Recruiter and Trainer at The Pampered Chef
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