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Slow Cooker Clam Chowder
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Slow Cooker Clam Chowder

Course slow cooker
Keyword soup
Author thedishnextdoor

Ingredients

  • 8 slices of bacon, chopped
  • 1 onion, diced
  • 4 stalks celery, diced finely
  • 2 Tbl. butter, melted
  • 2-3 large potatoes, cut into 1" inch chunks
  • 2 10 oz. cans minced clams with juices
  • 2 cups chicken stock
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 Tbl. Cornstarch
  • 1 pint half-and-half
  • Toppings: Oyster crackers, chopped green onions, bacon bits, shredded cheese

Instructions

  • In a pan over medium heat, cook the bacon until browned and slightly crispy. Remove from the pan and add to the crockpot, leaving as much drippings as possible in the pan.
  • Add in the onion, celery, and butter. Cook until softened and onion is transparent, about 3-5 minutes.
  • Add in the flour and cook for 2 more minutes. Remove from heat and add to the crockpot.
  • Add the bacon and sautéed veggies, potatoes, add the clams with the juices, chicken stock, salt, and pepper.
  • Cook on high for 4 hours or low for 6-8 hours.
  • The last 45 minutes-hour of cooking, add in the half-and-half. If the soup is too thin once done, add a teaspoon of cornstarch at a time until your desired consistency.
  • Season with salt and pepper if needed. Serve with toppings of your choice.