Slow Cooker Southwestern Clam Chowder

Ingredients:

• 1-1/2 pounds potatoes, peeled and cut into 1 inch chunks
• 2 Tablespoons vegetable oil
• 2 teaspoons minced garlic
• 1 cup finely chopped onion
• 1 stick celery, finely chopped
• 1 jalapeno, finely chopped
• 1-1/2 teaspoons cumin
• 1-1/4 teaspoons mild chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 (10 ounce) block frozen corn, thawed
• 2 (14.5 ounce) cans diced tomatoes, drained
• 2 Tablespoons Tomato paste
• 3 (6.5 ounce) cans Bar Harbor Chopped Clams
• 1 (8 ounce) bottle Bar Harbor Clam Juice
• 3 Tablespoons finely chopped cilantro
• 2 Tablespoons fresh lime juice
• 2 scallions, thinly sliced
•  

Lime Sour Cream Garnish

• 1/2 cup sour cream
• 1 Tablespoon fresh lime juice
• 1/2 teaspoon lime zest

Directions:

1. Add potatoes to the bottom of the slow cooker bowl.
2. In a large mixing bowl, combine the oil, garlic, onion, celery, jalapeno, cumin, chili powder, salt, black pepper, corn, tomatoes and tomato paste. Mix well.
3. Add tomato and corn mixture to the slow cooker. Do not mix.
4. Add clams and clam juice. Do not mix.
5. Cover and cook on Low for 8 hours (or on High for 4 hours).
6. Prepare the Lime Sour Cream by mixing the sour cream, lime juice and lime zest. Refrigerate until needed.
7. At the end of cooking, add cilantro and lime juice to the chowder. Stir well.
8. To serve, divide between bowls. Add a dollop of lime sour cream and a sprinkle of scallions to each bowl. Leftovers can be refrigerated for up to two days or frozen for up to three months.