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
