Easy Slow Cooker Clam Chowder
The easiest clam chowder you can make and it doesn't skimp on flavor. Don't let the canned goods fool you, the flavor tastes just as good as a restaurant.
Servings: 5
Calories: 461kcal
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