Description
Crockpot Clam Chowder is a creamy, flavorful, and comforting soup perfect for any meal. This slow cooker recipe combines tender clams, creamy potatoes, and savory turkey bacon for an easy yet restaurant-quality chowder.
Ingredients
21 oz. Cream of Potato Soup (two 10.50 oz. cans)
21 oz. whole milk (measured in above cans)
8 oz. Philadelphia cream cheese, cubed
13 oz. minced clams (two 6.5 oz. cans), drained
1/2 cup finely minced white onion
8 slices turkey bacon or beef bacon, cooked and drained
1/2 tsp. dried thyme leaves or 2 tsp. fresh thyme
1/4 tsp. freshly ground black pepper
Instructions
1. Add all ingredients into a slow cooker and stir gently to combine.
2. Cover and cook on LOW for 4-5 hours, stirring occasionally to prevent sticking.
3. If the chowder is too thick, add a small amount of milk or reserved clam juice.
4. Taste and adjust seasoning as needed.
5. Serve hot with optional garnishes such as parsley, chives, or paprika.
Notes
Use a slow cooker of at least 4 quarts for even cooking.
For extra smoky flavor, use beef bacon or a pinch of smoked paprika.
Leftovers can be stored in the refrigerator for up to 3 days or frozen in airtight containers.
Reheat gently over low heat to maintain creamy consistency.
Pair with crusty bread or a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American