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Slow Cooker New England Clam and Corn Chowder

Hearty slow cooker New England clam and corn chowder. A flavorful dinner for any night of the week!
Prep Time20 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 50 mins
Course: Soup
Cuisine: American
Keyword: Seafood, Slow cooker
Servings: 6 plus

Ingredients

  • 2 lb potatoes roughly 5 cups, peeled and chopped into bite size pieces
  • 3 cloves garlic minced
  • 1 C onion chopped
  • 1 C celery chopped
  • 1 : 7oz can corn drained
  • 1 1/2 tsp salt
  • 1 1/2 tsp white pepper or ground black pepper
  • 1/4 tsp red pepper flakes optional
  • 2 bay leaves
  • 1 1/2 tsp thyme
  • 4 : 6oz cans clams with juice
  • 1 : 8oz bottle clam juice
  • 6 slices bacon ¼ cup reserved if desired for topping
  • 1-2 Tbsp bacon grease optional
  • 2 Tbsp cornstarch
  • 2 C heavy cream

Instructions

  • 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.
  • Serve hot.

Notes

Serves roughly 6-8.
*This recipe was tested on high in a 6-quart slow cooker.
An original recipe from Baked by Rachel