Slow Cooker Clam Chowder
Slow Cooker Clam Chowder tastes amazing! The flavor is rich, and has just the right amount of clam flavor. With potatoes, bacon, and other yummy ingredients.
Ingredients
- 6 slices Thick Cut Smoky Bacon, chopped
- 3 Tablespoons Butter, unsalted
- 1 med Onion, diced
- 1 rib Celery, diced
- 1 ½ lbs Potatoes, peeled & cubed
- 3 (6.5 oz) cans Clams, with juice
- ¼ teaspoon Thyme Leaves, dried (not ground)
- 2 lg cloves Garlic, pressed
- 1 ¼ teaspoons Kosher Salt (or ¾ tsp table salt)
- ¼ teaspoon Pepper
- 1-2 8-oz bottles Clam Juice (or Low Sodium Chicken Broth or water)
Mix and add 20 minutes before serving
- 1 ½ cups Half and Half
- 2 Tablespoons Corn Starch or Potato Starch (or more for thicker)
Garnish
- 2 Tablespoons Chives,
- 2 Tablespoons Parsley, chopped
- Oyster Crackers
Instructions
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Cook bacon and set on a paper towel to drain. Set aside.
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In the same pan, remove all but 2 teaspoons of the bacon fat. Add the butter to the pan, along with the onion and celery. Cook over medium heat, stirring occasionally, until softened.
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Meanwhile, add the potatoes, clams and their juice, thyme, garlic, salt, pepper, and 1 bottle of clam juice to a slow cooker that is 4 qt size or larger. You can add a second bottle of clam juice if you prefer it soupier.
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Add the cooked onion/celery mixture to the crock.
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Add ¾ of the cooked bacon, reserving the other ¼ for garnish.
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Cook on Low for 3 hours, or until the potatoes are tender.
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Whisk together the corn starch and half and half. Add to the slow cooker and stir. Turn heat to High and cook for about 20 minutes, stirring once halfway through cook time.
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Serve garnished with reserved bacon and chives, oyster crackers, or parsley.
Recipe Notes
Store in an airtight container in the fridge for up to 4 days.