Why You’ll Love This Recipe
This Crockpot Clam Chowder is packed with flavor and incredibly easy to prepare. With just a few simple ingredients and minimal prep work, you can enjoy a comforting, homemade clam chowder that’s creamy, savory, and filling. The slow cooker does most of the work, allowing the ingredients to meld together perfectly for a rich, velvety texture. Plus, it’s a great way to impress your family or guests with a hearty, satisfying dish.
Ingredients
- 21 oz. Cream of Potato Soup (2 cans of 10.5 oz each)
- 21 oz. milk (use the cans from the soup for measuring; whole milk gives it extra creaminess)
- 8 oz. cream cheese, cubed (Philadelphia brand melts the best)
- 13 oz. minced clams (2 cans of 6.5 oz each, drained)
- 1/2 cup white onion, finely minced
- 1/2 tsp. dried leaf thyme (or 2 tsp. fresh thyme)
- 1/4 tsp. freshly ground black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Add all the ingredients into the slow cooker.
- Stir everything together. Don’t worry if the cream cheese doesn’t fully incorporate at first; it will melt as the slow cooker heats up.
- Cover and cook on LOW for 4-5 hours. Stir occasionally to prevent the soup from sticking to the edges.
- Once cooked, serve with your favorite sides and enjoy!
Servings and Timing
- Servings: 5
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Total Time: 4 hours 15 minutes
(Note: The recipe may vary based on slow cooker size and settings.)
Variations
- Add Vegetables: You can include extra vegetables such as carrots, celery, or corn to boost flavor and texture.
- Seafood Add-ins: Try adding shrimp or scallops for a more seafood-packed chowder.
- Spicy Twist: For some heat, add a pinch of cayenne pepper or a chopped jalapeño to the mix.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat the chowder on the stove over low heat, stirring occasionally to ensure it doesn’t scorch. You can also reheat it in the microwave, but be sure to stir every minute for even warming.
FAQs
1. Can I use low-fat cream cheese or milk for this recipe?
Yes, you can substitute low-fat cream cheese or milk if you want a lighter version of this chowder. However, the texture may be slightly less creamy.
2. Can I use fresh clams instead of canned?
Yes, fresh clams can be used in place of canned. If you’re using fresh clams, make sure to steam and chop them before adding them to the slow cooker.
3. Can I make this recipe in a pressure cooker instead?
Yes, you can adapt the recipe for a pressure cooker. Cook the soup on high pressure for 20-25 minutes, then release the pressure naturally.
4. Is it possible to make this chowder dairy-free?
To make a dairy-free version, use a non-dairy cream cheese and milk substitute like coconut milk. The flavor and texture will be different but still delicious.
5. Can I freeze Crockpot Clam Chowder?
Yes, this soup can be frozen. Allow it to cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months. When reheating, be sure to stir well as the texture may change after freezing.
6. Can I use turkey bacon instead of regular bacon?
Yes, turkey bacon is a great substitute if you’re looking for a lower-fat option. It will still add a smoky flavor, but it might not crisp up as much as regular bacon.
7. How do I thicken my chowder?
If you prefer a thicker chowder, you can mash some of the potatoes in the soup after cooking or add a cornstarch slurry (mix 1 tbsp cornstarch with 1 tbsp water) during the last 30 minutes of cooking.
8. What can I serve with clam chowder?
Clam chowder is delicious on its own, but it pairs well with crusty bread, crackers, or a light salad to balance the richness of the soup.
9. Can I double this recipe?
Yes, you can double the ingredients if you have a larger slow cooker. Just make sure the soup still cooks evenly by stirring occasionally.
10. Can I add more clams to the recipe?
Absolutely! If you’re a fan of clams, you can add more clams to the recipe for an extra seafood boost. Adjust the seasoning as needed.
Conclusion
This creamy Crockpot Clam Chowder is the perfect dish for any occasion, offering comfort and flavor with minimal effort. Whether you’re serving it for a family dinner or making it for a special gathering, this slow-cooked soup will become a new favorite. With a rich, velvety base and plenty of savory clams, it’s a meal that everyone will enjoy. Don’t forget to try the variations and store any leftovers for a quick and easy meal later!
Creamy Crockpot Clam Chowder Recipe
- Total Time: 4 hours 15 minutes
- Yield: 5 servings
Description
This Crockpot Clam Chowder is a creamy, comforting dish with tender clams, potatoes, and a rich, velvety broth. Slow-cooked to perfection, it’s perfect for chilly days and easy to make with minimal prep.
Ingredients
21 oz. Cream of Potato Soup (2 cans of 10.5 oz each)
21 oz. milk (use the cans from the soup for measuring; whole milk gives it extra creaminess)
8 oz. cream cheese, cubed (Philadelphia brand melts the best)
13 oz. minced clams (2 cans of 6.5 oz each, drained)
1/2 cup white onion, finely minced
1/2 tsp. dried leaf thyme (or 2 tsp. fresh thyme)
1/4 tsp. freshly ground black pepper
Instructions
- Add all the ingredients into the slow cooker.
- Stir everything together. Don’t worry if the cream cheese doesn’t fully incorporate at first; it will melt as the slow cooker heats up.
- Cover and cook on LOW for 4-5 hours. Stir occasionally to prevent the soup from sticking to the edges.
- Once cooked, serve with your favorite sides and enjoy!
Notes
Add Vegetables: Add carrots, celery, or corn to boost flavor and texture.
Seafood Add-ins: Shrimp or scallops work well for a seafood-packed chowder.
Spicy Twist: Add cayenne pepper or a chopped jalapeño for some heat.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
