The 3rd variant of my Manhattan Clam Chowder with a creamy twist. Less calories than New England Clam Chowder, but some of the same creamy texture. Best of both worlds! This one is more of a crab soup with clams and fish and veggies.

Ingredients

240	g bacon, diced
333	g carrots, diced
210	g red peppers
284	g sliced canned mushrooms (1 can)
1	teaspoon parsley flakes
791	g tomatoes, diced (1 796 ml can)
1	cup half and half cream
142	g baby clams, with liquid (1 cans)
680	g imitation crab meat
1/4	teaspoon ground black pepper
1/2	g bay leaves, 3 small leaves
1 1/2	teaspoons thyme, crumbled
1084	g potatoes, diced
1/2	tsp cilantro
1/4	tsp ground ginger

Directions

1. Brown bacon in a large skillet.
   
   
2. Place potatoes & carrots on bottom and around sides of slow cooker.
   
   
3. Chop up imitation crab meat. Add on top of potatoes.
   
   
4. Transfer bacon to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours, or high for 3-4 hours. Potatoes should be soft and core temperature of soup should be about 180C for food safe handling.
   
   
5. Serves 9-12 (371 Cal - 278 Cal). For 9 servings is a nice hearty 2 cups of soup! Yummmy!
   
   

Categories

Seafood, Main Dish, Soup, American-Southwestern, Slow Cook

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in vitamin A Very high in vitamin C

Bad points High in sodium