Slow Cooker Clam Chowder

No ratings yet

This Slow Cooker Clam Chowder is a creamy, comforting American soup made for chilly evenings and easy weeknight dinners. With tender potatoes and briny clams in a smooth broth, it's a classic cozy winter soup you'll make again and again.

Course Soup

Cuisine American

Keyword American seafood soup, clam chowder recipes, Cozy Winter Soup, creamy clam chowder, Crockpot clam chowder, Crockpot Seafood Soup, New England clam chowder, potato clam chowder, Slow Cooker CLam Chowder, weeknight comfort meal

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 387kcal

Author Shelby Law Ruttan

Equipment

6-quart slow cooker
Immersion blender , or High speed blender
cutting board
Sharp knife
ladle

Ingredients

32 ounces chicken broth
2 tablespoons cornstarch
1 cup diced onion
5 cups peeled and diced white potatoes
½ tablespoon fresh thyme
8 ounces cream cheese cut into chunks
13 ounces minced clams drained OR 1 lb fresh steamed clams
Salt and Pepper to taste
Oyster Crackers Paprika, and fresh thyme leaves for serving

Instructions

Combine the chicken broth and cornstartch in a 6-quart slow cooker until smooth. Add the potatoes, thyme, salt and pepper. Cover and cook on LOW for 8 hours without removing the lid during cooking time.
Add cream cheese and stir until melted. Add ½ of the potato mixture and broth to blender (secure lid well and cover with towel to prevent burning or explosions!) Pulse until smooth. Add this mixture back to the slow cooker. Add clams and stir. Keep on warm until ready to serve. Serve with Oyster crackers, sprinkles of paprika and fresh thyme leaves.

Nutrition