Slow Cooker Clam Chowder Recipe
This Slow Cooker Clam Chowder is creamy and comforting! Perfect to start in the morning and it's done by dinnertime. ... This Slow Cooker Clam Chowder is creamy and comforting! Perfect to start in the morning and it's done by dinnertime. It's a cozy winter meal!
Ingredients
- 1/2 pound bacon (, diced)
- 3 cans clams (, (6.5 ounce, not drained))
- 1 yellow onion (, chopped)
- 4 Yukon potatoes (, peeled and diced)
- 2 celery ribs (, diced)
- 2 cloves garlic (, minced)
- 2 cups water
- 1 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 teaspoon dried thyme
- 2 cups half and half
- 2 teaspoons cornstarch
Tap an ingredient to check it off as you shop or cook.
Directions
-
1
In a large cast iron skillet on medium high heat cook the bacon until crisp, then remove from the pan.
-
2
Add half of the bacon, onion, potatoes, celery, garlic, water, Kosher salt, black pepper and thyme into the slow cooker and stir.
-
3
Cook on low for 7 hours and refrigerate the remaining bacon for serving with the soup.
-
4
In a measuring cup add the half and half with the cornstarch and whisk together.
-
5
Add in the canned clams, and half and half mixture to the slow cooker and stir.
-
6
Cook on high for 30 minutes.
-
7
Serve with the remainder of the bacon sprinkled over the top. You may want to heat it slightly since it will be cold from the refrigerator.
More Details
Source
https://dinnerthendessert.com/slow-cooker-clam-chowder/
Sign in to rate this recipe
Comments
Save this recipe to your kitchen
Free — keep it, plan your week, and auto-build your grocery list.