Slow Cooker Clam Chowder
This creamy, comforting slow cooker clam chowder comes together effortlessly and is topped with crispy bacon for the perfect finish. A hearty classic made easy in the crockpot!
Equipment
- large skillet
- crockpot
- measuring cups
- measuring spoons
- potato masher
Ingredients
- 4 cans minced clams (6.5 oz each), with juice
- 1/2 lb bacon, sliced and cooked
- 1 medium onion, diced
- 4 medium-large potatoes, pared and cubed
- 2 cups celery, diced
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 2 cups chicken broth, low sodium
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup milk, more if needed
- 2 tablespoons cornstarch
Instructions
- In a large skillet, cook the bacon until golden brown. Set aside on paper towels to drain, then chop.
- Add the minced clams with juice to the crock pot. Add the cooked bacon.
- Add all remaining ingredients except sour cream, milk, and cornstarch.
- Cover and cook on HIGH for 3–4 hours until potatoes are very tender.
- In the last hour of cooking, mix 1 cup milk with the cornstarch until dissolved and add to the crockpot. Add the sour cream. Stir, then mash some potatoes for texture. Cook for another hour.
- Taste and adjust salt and pepper. Add more milk if needed to thin the chowder. Serve topped with croutons, crackers, bacon, or green onions.
Notes
Add more milk at the end if you prefer a thinner chowder. For even more flavor, sauté the onions and celery before adding them to the slow cooker.