Hearty slow cooker New England clam and corn chowder. A flavorful and easy dinner for any night of the week!
You’re either team New England clam chowder or Manhattan. Given that I’m a born and raised New Englander, it’s clear which version I’m drawn to. Rich and creamy clam chowder with tender chunks of potatoes and sweet corn throughout. Top it off with bacon or in this case, a dusting of black pepper and chives. Either way you serve it, everyone is sure to enjoy it! Big bonus, since this is made in the slow cooker, it’s that much easier to whip up!
Below is the original post from 2013. It was time to give this recipe some new pictures! I hope they have you craving a comforting bowl of clam chowder! Be sure to add this to your dinner plans soon! A perfect meal for the cooler months ahead!
Originally posted February 2013:
In case you missed it, Baked by Rachel turned three this week and got a big makeover. Even before the re-design, I knew I wanted to eventually go back and work on some of my old recipes. But when it came time to actually edit the ancient posts so they’d work with the new recipe setup, it was downright torturous. If you happen to make a recipe from long ago, don’t judge a book by it’s cover. If it’s on this site, it’s delicious… even if the pictures are hideous. Promise. I had no clue what I was doing photography wise when I started out. Not that I’m amazing now, but I’m trying and think I’ve definitely come a long way in a seemingly short time.
This is one of many recipes I wanted to bring back front and center. Instead of sharing the same recipe again with new photos, I gave the New England clam chowder from 2010 a makeover. Today’s recipe is based on that but it’s worlds better. The Mr described it as having a different taste in each bite, from bacon and corn to potatoes and clams. The corn was one of the bigger, albeit simple, changes. It just works and gives a basic clam chowder that something extra.
This New England clam chowder has all of the traditional items, with a few twists thrown in. It’s hearty, flavorful and super easy. In fact… this is the only New England style clam chowder recipe you’ll ever need.
If you happen to be facing the blizzard of ’13 this weekend and still need to brave the grocery store crowds, pick up ingredients to make this while you’re there. This chowder will keep you warm and full while it’s stormy outside. Happy and full bellies are always a good thing.
Yield: Serves 6-8
Prep Time: 20 minutes
Cook Time: 4.5-8.5 hours
Hearty slow cooker New England clam and corn chowder. A flavorful dinner for any night of the week!
Add vegetables, seasonings, clams and all clam juice to the slow cooker. Cover and begin cooking on high for 4 hours or low for 8.
Cook and chop bacon, reserving ¼ cup as optional toppings. Add remaining bacon and optional bacon grase to slow cooker. Stir and replace cover.
After 4-8 hours, whisk together cornstarch and heavy cream until smooth. Add to slow cooker, stir gently. Cover and cook for an additional 30 minutes.
*This recipe was tested on high in a 6-quart slow cooker.
Baked by Rachel original