3 (6.5 oz.) cans chopped or baby clams, undrained
1 large onion, chopped
8 small new red potatoes, cut into 1-inch pieces
1 (12 to 16 oz.) package frozen corn, thawed
2 (14 oz.) cans chicken broth
1 1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1 tsp. garlic salt
1 c. half & half
2 T. cornstarch
1 (8 oz.) container onion & chive spreadable cream cheese
slow-cooker, combine the clams (with their juice), chopped
onion, potatoes, corn, chicken broth, marjoram, thyme, and
garlic salt. Cover. Cook on low heat setting for 6 to 8
hours or high heat setting for 4 to 5 hours, until potatoes
& half and cornstarch in a small bowl until smooth;
gradually stir into clam mixture. Cover. Cook on high heat
setting for 15 to 30 minutes, until mixture thickens a bit.
Stir onion &
chive cream cheese into the chowder. Cook on high heat
setting for 5 minutes.
until cream cheese is melted and mixed in.