Crockpot Clam Chowder Recipe

Julie Wunder

This Crockpot Clam Chowder recipe is super easy to make in your favorite slow cooker. This rich and flavorful comfort food soup is packed with canned clams, clam juice, golden potatoes, and a creamy white broth. My version uses some simple healthy swaps so it is lighter and healthier with no canned soup!

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Prep Time 10

Cook Time 7

Total Time 7 10

Course Appetizer, Dinner, Lunch, Soup

Cuisine American

Servings

Calories 216 kcal

Ingredients

3 cans clams , 6.5 ounces each
6 Yukon gold potatoes (about 5 cups), diced
1 sweet onion, diced
2 celery stalks, diced
2 teaspoons minced garlic
1 jar clam juice, 8 ounces
1 cup vegetable broth
½ teaspoon thyme
½ teaspoon salt and pepper to taste, I used ½ teaspoon of each
2 cups milk
1 tablespoon cornstarch

Instructions

Add the chopped clams, potatoes, onion, celery, garlic, clam juice, broth, thyme and salt and pepper to your crockpot or slow cooker.
Cover and cook for 3-4 hours on high or 7 hours on low until the vegetables are tender.
In a separate dish, whisk together the milk and cornstarch.
Add the cornstarch and milk mixture to the soup and allow it to heat up. Cook for an additional 30 minutes or until the soup starts to thicken up.
Serve immediately by ladling into bowls and garnish or chives or green onions and oyster crackers.

Notes

Store any leftovers in an airtight container in the fridge for up to 5 days.

Reheat in the microwave or stovetop.

For a lower sodium soup substitute more low sodium vegetable broth for the clam juice.

For a creamier or richer soup use half and half instead of milk.

Nutrition

Calories: 216kcalCarbohydrates: 45gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 429mgPotassium: 957mgFiber: 4gSugar: 10gVitamin A: 367IUVitamin C: 39mgCalcium: 143mgIron: 2mg

Keyword Crockpot Clam Chowder, Healthy Clam Chowder

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