Clam chowder was my very favorite soup/chowder as a kid and I still love it today! This one is made in a slow cooker or crock pot so you can make it during busy week night with hardly any effort and it tastes amazing!

How to make crock pot clam chowder:

1 large onion -diced

3 stalks of celery – diced

3 cups red potatoes – chunked

5 pieces cooked bacon – chopped or 3/4 cup bacon crumbles

2- 10 ounce cans boiled baby clams (add the water too)

2 jars of clam juice

3 cups chicken stock

2 bay leafs

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 cup heavy cream

1/3 cup corn starch

1/3 cup water

Instructions

1. Add diced onion, celery, red potatoes, bacon, baby clams, clam juice, chicken stock, bay leaves, salt, pepper, garlic powder and heavy cream to crock pot.
2. Cook on high for 4-5 hours or on low for 6-7 hours.
3. 20 minutes before you plan to eat, mix together the corn starch and water and stir into the soup. It will want to settle on the bottom of the pot so stir well.
4. Soup should thicken, if you have thickening problems transfer to a large pot and bring to a boil and corn starch should thicken soup, it has to get hot enough to activate the cornstarch. If you would like a thicker soup increase your cornstarch and water amounts.

Print

Crock Pot Clam Chowder

Easy and delicious clam chowder!

Course Dinner, Main Dish, Soup

Cuisine Dinner, Soup

Keyword Chowder, crockpot, Dinner, Easy Recipes, Scone, slow cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 people

Ingredients

• 1 large onion -diced
• 3 stalks of celery - diced
• 3 cups red potatoes - chunked
• 5 cup pieces cooked bacon - chopped or 3/4bacon crumbles 
• 2- 10 ounce cans boiled baby clams add the water too
• 2 jars of clam juice
• 3 cups chicken stock
• 2 bay leafs
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 cup heavy cream
• 1/3 cup corn starch
• 1/3 cup water

Instructions

• Add diced onion, celery, red potatoes, bacon, baby clams, clam juice, chicken stock, bay leaves, salt, pepper, garlic powder and heavy cream to crock pot.
• Cook on high for 4-5 hours or on low for 6-7 hours.
• 20 minutes before you plan to eat, mix together the corn starch and water and stir into the soup. It will want to settle on the bottom of the pot so stir well.
• Soup should thicken, if you have thickening problems transfer to a large pot and bring to a boil and corn starch should thicken soup, it has to get hot enough to activate the cornstarch. If you would like a thicker soup increase equal parts of cornstarch and water amounts and whisk into soup.