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Easy Slow Cooker Clam Chowder

close up shot of cooked clam chowder in a white bowl garnished with fresh parsley, bacon, and oyster crackers
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Easy slow cooker clam chowder is a creamy, comforting recipe that’s full of flavor. This crockpot clam chowder combines simple ingredients like canned clams,  russet potatoes, heavy cream, and thyme. This homemade chowder is a great recipe for soup season, holidays, or anytime you want a comforting bowl of seafood chowder. Instructions to make this easy clam chowder in the Instant Pot are also included.

Ingredients

Units Scale
  • 4 (6.5-ounce) cans chopped clams, drained
  • 8 ounces clam juice
  • 1 cup heavy cream
  • 1 cup vegetable or chicken broth
  • 1 pound russet potatoes, peeled & diced
  • 1/3 cup onion, diced
  • 1 celery rib, sliced
  • 1 garlic clove, minced
  • 1 1/2 teaspoon salt (or more)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 bay leaf
  • 3 slices bacon, cooked & crumbled (optional, for garnish)

Instructions

Slow Cooker

  1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside.
  2. Add the broth, clam juice, potatoes, cornstarch, onion, celery, garlic, salt, thyme, pepper, and bay leaf to the slow cooker.  Stir to mix well.
  3. Cook HIGH for 2 to 3 hours or LOW 4 to 6.
  4. Stir the heavy cream into the chowder. Fold in the clams.
  5. Cook an additional 5 to 10 minutes or until thickened to your liking.
  6. Garnish with the bacon before serving, if using.

Instant Pot

  1. Turn on the Instant Pot and select sauté. Once hot, add the  bacon and cook 5 to 7 minutes or until crispy. Remove the bacon and set aside.
  2. Add the onion, and celery. Cook 5 to 7 minute or until the vegetables are soft. Add the garlic and cook an additional minute. Drain the excess grease if needed. Turn off the Instant Pot.
  3. Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  4. Stir in the clam juice, cornstarch, potatoes, salt, thyme,  pepper, and bay leaf.
  5. Close lid and seal valve. Set high pressure and cook set time for 12 minutes. When cooking time is complete, carefully quick release the pressure and open the lid.
  6. Stir in the heavy cream. Fold in the clams. Cook on the warm setting for approximately 5 to 10 minutes.
  7. Garnish with the bacon before serving, if using.

Find it online: https://fitslowcookerqueen.com/slow-cooker-clam-chowder/

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