Slow Cooker Clam Chowder
This Slow Cooker Clam Chowder is a creamy, comforting soup made with tender potatoes, savory bacon, clams, celery, onion, and garlic. It’s an easy slow cooker dinner that cooks mostly hands-off and is finished with a rich, creamy half-and-half mixture.
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Ingredients
- 8 slices bacon chopped
- 1 tablespoon bacon grease or butter
- 4 large Idaho potatoes peeled and cubed
- 1 onion chopped
- 3 sticks celery chopped
- 3 garlic cloves minced
- 2 6.5-ounce cans chopped clams, drained
- 2 6.5-ounce cans minced clams, drained
- 8 ounces clam juice optional; see notes
- 1 cup chicken broth or water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- 4 cups half-and-half
- 1 tablespoon cornstarch
- Chopped parsley for garnish
Instructions
- In a large skillet over medium-high heat, cook the bacon until crispy. Reserve half of the bacon and refrigerate it to use as a topping later.
- Add the potatoes, remaining bacon, 1 tablespoon bacon grease, onion, celery, garlic, chopped clams, minced clams, clam juice, chicken broth or water, salt, black pepper, dried parsley, and dried thyme to the slow cooker. Stir everything together.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the potatoes are fork tender.
- During the last 30 minutes of cooking, whisk the half-and-half and cornstarch together until smooth. Stir the mixture into the slow cooker.
- Turn the slow cooker to high and cook for about 30 minutes, or until the chowder has thickened.
- Ladle the chowder into bowls and top with chopped parsley and the reserved crispy bacon. Serve warm.
Servings: 8
Calories: 560kcal