Description
This Slow Cooker Clam Chowder is a comforting and hearty soup perfect for a cozy meal. Featuring tender red potatoes, sweet corn, savory bacon, and minced clams simmered with a blend of herbs and spices, it offers rich, creamy flavors without the hassle of constant stirring. The slow cooker method allows all ingredients to meld perfectly, delivering a delicious chowder with minimal effort.
Ingredients
Scale
Vegetables & Herbs
- 2 pounds red potatoes, chopped into bite size pieces
- 2 teaspoons minced garlic
- 1 onion, diced
- 2 stalks celery, chopped
- 1 (14oz) can corn, drained & rinsed
- 2 bay leaves
- 1 teaspoon dried thyme
- pinch red pepper flakes (optional)
Seafood & Broth
- 4 (6oz) cans minced clams
- 1 (8oz) bottle clam juice
Meat
- 6 slices bacon
Seasonings & Thickener
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 tablespoons cornstarch
Dairy
- 2 cups milk
Instructions
- Cook the bacon: In a skillet over medium heat, cook the bacon slices until just slightly crispy. Remove from heat and transfer the bacon to a paper towel-lined plate to drain excess grease.
- Add ingredients to the slow cooker: While the bacon cools, add the chopped red potatoes, minced garlic, diced onion, chopped celery, drained corn, salt, white pepper, bay leaves, dried thyme, minced clams, clam juice, and a pinch of red pepper flakes (if using) into the crockpot.
- Prepare the bacon for chowder and garnish: Chop the cooled bacon into pieces. Set aside half of the bacon pieces in a container in the fridge to use as garnish later. Add the other half of the chopped bacon into the chowder mixture in the crockpot.
- Cook the chowder: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the potatoes are tender and flavors are well combined.
- Thicken the chowder: About 30 minutes before serving, mix the milk and cornstarch together until smooth, then stir this mixture into the crockpot. Allow the chowder to continue cooking until it thickens.
- Finish and serve: Remove the bay leaves from the chowder. Ladle the chowder into bowls and garnish each serving with the reserved bacon pieces. Serve warm and enjoy your comforting slow cooker clam chowder.
Notes
- For a richer flavor, use whole milk or substitute some milk with half-and-half.
- If you prefer a thicker chowder, increase the cornstarch to 3 tablespoons.
- Can substitute the canned corn with fresh corn kernels for added sweetness.
- Leftover chowder can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave to prevent curdling.
- Optional pinch of red pepper flakes adds a subtle heat; omit if serving kids or those sensitive to spice.
