In a large soup pot over medium heat, sauté bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels and drain off the bacon fat from the soup pot. Just leave a little bacon fat behind to coat the bottom of the soup pot.
Reduce heat to low, add butter, and stir until melted. Add onions and garlic and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Next add the thyme, carrots, and celery. Stir together to combine with the onion mixture. Sauté for 3 to 4 minutes until the carrots start to soften.
Add flour, salt, and pepper; stirring constantly until well blended and you can see the flour start to get bubbly. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens. Add salt and pepper to taste.
Add the zucchini, corn, potatoes, and cooked bacon. Pour in enough chicken stock until all the vegetables are covered. Simmer for approximately 10 to 15 minutes or until the potatoes are soft. Add the clams and clam liquid; simmer until thoroughly heated. Season to taste with additional salt and pepper.
Serve in large soup bowls . I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).
Serve with crackers or bread.
Makes 8 servings.
Preheat Slow Cooker on high heat.
Add the zucchini, corn, and potatoes into the slow cooker.
In a large skillet over medium heat, sauté bacon until crisp and golden brown. Remove bacon with a slotted spoon; drain bacon on paper towels and drain off the bacon fat from the soup pot. Just leave a little bacon fat behind to coat the bottom of the pan.
Reduce heat to low, add butter, and stir until melted. Add onions and garlic and cook until they are translucent and soft (about 10 to 15 minutes). Sauteing the onions in the butter is important to achieve the excellent taste. DO NOT SKIP THIS STEP. Next add the thyme, carrots, and celery. Stir together to combine with the onion mixture. Sauté for 3 to 4 minutes until the carrots start to soften.
Add flour, salt, and pepper; stirring constantly until well blended and you can see the flour start to get bubbly. Gradually add the milk, stirring constantly until sauce comes to a boil and thickens. Remove from heat and add salt and pepper to taste.
Pour the contents of the soup base into the slow cooker. Add the bacon and pour in enough chicken stock until all the vegetables are covered. Stir everything together and cover with a lid. Cook on high heat for 4 to 5 hours or low heat for 8 to 10 hours until the potatoes are softened.
Fifteen (15) minutes before serving, remove the lid and stir in the clams and clam juice; cover with lid. Allow the clams to heat through before serving.
Serve in large soup bowls. I sometimes like to add a dollop of butter on top of each bowl of clam chowder (your choice).
Serve with crackers or bread.
Makes 8 servings.
* I sometimes use milk or cream, depending on what I have on hand.
** Can substitute with 3 cups of canned or frozen corn.
*** Can substitute with Russet potatoes, which need to be peeled first.
Zucchini Corn Clam Chowder Recipe: https://whatscookingamerica.net/soup/zucchinicornclamchowder.htm