Name: Creamy Clam Chowder Slow Cooker Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 2 (6.5 ounce) cans chopped clams, undrained; 1 (10.5 ounce) can condensed cream of potato soup; 1 cup chicken broth; 1 medium yellow onion, chopped; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 2 medium potatoes (Russet or Yukon Gold), peeled and diced into 1/2 inch pieces; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 1 cup half-and-half or heavy cream; 2 tablespoons all-purpose flour; 2 tablespoons cold water

Description

Make rich, creamy New England Clam Chowder easily using your slow cooker. This recipe requires minimal prep and cooks unattended for a hearty, comforting meal.

Ingredients

Scale

2 (6.5 ounce) cans chopped clams, undrained
1 (10.5 ounce) can condensed cream of potato soup
1 cup chicken broth
1 medium yellow onion, chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 medium potatoes (Russet or Yukon Gold), peeled and diced into 1/2 inch pieces
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup half-and-half or heavy cream
2 tablespoons all-purpose flour
2 tablespoons cold water

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Instructions

Combine the undrained clams, cream of potato soup, chicken broth, onion, carrots, celery, potatoes, thyme, pepper, and salt in the slow cooker insert.
Stir all ingredients together until well mixed.
Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3.5 hours, until the potatoes are tender.
About 30 minutes before serving, whisk together the half-and-half (or cream) in a small bowl.
In a separate small bowl, whisk the flour and cold water until smooth to create a slurry.
Stir the half-and-half mixture into the chowder. Then, slowly stir in the flour and water slurry.
Continue cooking on HIGH for another 20 to 30 minutes, stirring occasionally, until the chowder thickens slightly. Do not let it boil after adding the dairy.
Taste and adjust salt and pepper if needed before serving hot.

Notes

For richer flavor, use the clam juice from the cans instead of chicken broth for half of the liquid amount.
If you prefer a thicker chowder, increase the slurry to 3 tablespoons of flour mixed with 3 tablespoons of cold water.
Serve this chowder with oyster crackers or slices of crusty bread.

Prep Time: 15 min
Cook Time: 7 hours
Category: Soup
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 8
Sodium: 650
Fat: 15
Saturated Fat: 8
Unsaturated Fat: 7
Trans Fat: 0.5
Carbohydrates: 35
Fiber: 3
Protein: 14
Cholesterol: 55