Easy Slow Cooker Clam Chowder
This creamy Crockpot Clam Chowder is rich, comforting, and loaded with tender clams, smoky bacon, and a velvety potato base — perfect for chilly days.
Servings: 5
Equipment
Ingredients
- 21 oz. Cream of Potato Soup (two-10.50 oz. cans)
- 21 oz. milk (measured in above cans) use whole milk for an extra creamy soup
- 8 oz. cream cheese cubed - Philadelphia brand melts the best.
- 13 oz. minced clams (two-6.5 oz cans) drained (see notes for adding the clam juice)
- 1/2 cup white onion finely minced
- 8 slices bacon sliced, cooked and drained
- 1/2 tsp. dried leaf thyme (not ground) or two teaspoons fresh
- 1/4 tsp. freshly ground black pepper
SERVING SUGGESTIONS:
- oyster crackers
- sourdough bread
Instructions
- Add everything into the slow cooker.
- Stir. Don't worry about the cream cheese mixing in, it will melt as the slow cooker heats up.
- Cover and cook on LOW for 4-5 hours. Stir occasionally so the soup doesn't scorch. This is a thicker soup and can tend to stick to the edges.
- Serve with crackers and sourdough bread if desired.
- Enjoy!
Video
Notes
Should I add the clam juice to my clam chowder?
If you love a strong clam flavor in your clam chowder, yes! Adding clam juice is okay to do and will give your chowder a great clam flavor. Only add about a half cup for it can make the chowder too thin if too much is added.
Can I omit the bacon for lent?
Yes, this chowder has plenty of flavor without the bacon.
How to do I store clam chowder?
Store in the fridge for up to three days. Clam chowder doesn't freeze well with for cream and potatoes aren't the best after freezing.
Nutrition
Calories: 461kcal | Carbohydrates: 21g | Protein: 14g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1217mg | Potassium: 449mg | Fiber: 1g | Sugar: 10g | Vitamin A: 933IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
