Slow Cooker Clam Chowder
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 servings
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Calories
194 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Clam Chowder
Description
Slow Cooker Clam Chowder centers around canned minced clams and smoky cooked bacon, paired with diced onions, cubed potatoes, and celery. Cooking all ingredients over several hours in a slow cooker allows the potatoes to soften thoroughly and flavors to blend. The creamy texture and thickness are achieved with heavy cream, sour cream, milk, and a cornstarch slurry added partway through cooking. The thyme and black pepper provide subtle seasoning that enhances the clam's briny flavor without overwhelming it.
The chowder is mashed lightly to break down some potato pieces while leaving chunks for texture. This results in a rich, hearty soup with a balance of creamy and chunky elements. Serving it warm with croutons or crackers complements its comforting qualities and adds a pleasing crunch.
Careful adjustment of salt and pepper before serving ensures the seasoning suits your taste, and extra milk can be added to adjust thickness. Cooking the bacon separately beforehand provides a crisp contrast both in cooking texture and as a garnish.
Ingredients
- 4 cans minced clams 6.5 oz per can
- 1/2 lb Bacon sliced and cooked
- 1 onion diced, medium
- 4 medium-large potato pared and cubed
- 2 cups celery diced
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon thyme ground
- 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.
- Next, 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 about 3-4 hours until potatoes are very tender.
- In the last hour of cooking, mix 1 cup milk with the cornstarch until it has fully dissolved, and add it to the crockpot. Add the sour cream. Stir to combine; use a potato masher to mash the potatoes in the soup, leaving some chunks. Cook for another hour on high.
- Taste and adjust for salt and pepper. If necessary, add more milk to thin the soup.
- Top the soup with some croutons or crackers, and enjoy warm. Garnish with bacon and green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 871mg | 36% |
| Potassium | 256mg | 5% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 104mg | 10% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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