Slow Cooker New England Clam And Corn Chowder

Serving 6 people

320 min


  • bacon grease 1-2 Tbsp bacon grease, optional
  • bay leaf 1 bay leaf
  • celery 1C celery, chopped
  • clam juice 1: 8oz bottle clam juice
  • clams 4: 6oz cans clams with juice
  • corn 1: 8oz can corn, drained
  • cornstarch 2 Tbsp cornstarch
  • garlic 1 clove garlic, minced
  • ground pepper 1 1/2 tsp ground black pepper
  • heavy cream 2C heavy cream
  • onion 1C onion, chopped
  • potatoes 2lb potatoes (roughly 5 cups), peeled and chopped into bite size pieces
  • red pepper flakes 1/2 tsp red pepper flakes, optional
  • salt 1 1/2 tsp salt
  • thyme 1 1/2 tsp thyme
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How to make it

  1. Add vegetables, seasonings, clams and all clam juice to the slow cooker. Cover and begin cooking on high for 4 hours or low for
  2. Cook and chop bacon, reserving ΒΌ cup as optional toppings.
  3. Add remaining bacon and optional bacon grase to slow cooker. Stir and replace cover. After 4-8 hours, whisk together cornstarch and heavy cream until smooth.
  4. Add to slow cooker, stir gently. Cover and cook for an additional 30 minutes.
  5. Serve hot.