Slow Cooker Clam Chowder

This easy Slow Cooker Clam Chowder recipe delivers up classic New England-style deliciousness, with a little unexpected ingredient for extra creaminess and flavor.
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My husband doesn't like what we refer to as "regular" soups.  If he's going to eat a soup, its got to be thick, chunky, and just loaded with stuff.  For him, nothing else will do.

For me?  It doesn't matter -- thick or thin, loaded or mostly broth, -- as long as the soup tastes good.

But I do have to admit, I have a definite weakness for creamy, hearty chowder.  And I especially have a weakness for New England style clam chowder.

So with its creamy, chunky goodness, I'm happy to say this Slow Cooker Clam Chowder absolutely satisfies us both.

This easy Slow Cooker Clam Chowder recipe delivers up classic New England-style deliciousness, with a little unexpected ingredient for extra creaminess and flavor.

My sister-in-law created this chowder recipe, and came up with what I think is a very creative way to give it comforting creaminess while adding an extra little jolt of flavor at the same time.  Want to know her secret?

My sister-in-law's unexpected ingredient is a little tub of chive & onion cream cheese, melted into the chowder at the end of the slow cooker cooking time.  Brilliant!  Simultaneous thickening, creaminess, and added flavor.

It makes for one crock pot of clam chowder that's most definitely satisfying, delicious, and comforting.  All while being easy to make, too.

Making a batch of this Slow Cooker Clam Chowder is pretty simple.

Just grab a few cans of chopped clams, some chicken broth, a chopped onion, a package of thawed frozen corn, and a few diced red potatoes.  Toss these into a slow cooker along with some dried thyme, marjoram, and a bit of garlic salt.

When you put in the canned clams, also pour in the juice the clams are packed in, too.  

Let this all cook on the low heat setting for about 6 to 8 hours or on the high heat setting for 4 to 5 hours, until the potatoes are nice and tender.

Then, whisk together a cup of 1/2-&-1/2 with a little cornstarch.  Gradually stir it into the crock pot clam mixture.

Continue cooking the chowder, now on the high heat setting, for about 15 to 30 minutes until the chowder thickens up a bit.

It makes for one crock pot of clam chowder that's most definitely satisfying, delicious, and comforting.  All while being easy to make, too.

Finally, stir in a container of onion & chive cream cheese -- the soft, spreadable stuff that comes in a little tub.  Continue to cook on high heat setting for 5 minutes to soften the cream cheese.  

After the 5 minutes of cook time, gently stir the clam chowder until the cream cheese is melted and mixed in.

The result?  A hearty, loaded with stuff, New England-style clam chowder that's full of creaminess and flavor.

Yes, this chowder is super comforting on a chilly day.  And we all need a little comfort food every now and then when it's chilly out, don't we?  Mmm, hmmm, perhaps even on a not-so-chilly day.

So if you love comfort in the thick and hearty chowder form, whip up a batch of this Slow Cooker Clam Chowder.  Especially if you love the convenience of crock pot cooking.

Then, grab a spoon and dive on in!

Check out these other super delicious soup recipes:

• Leftover Rotisserie Chicken Soup
• Kielbasa Potato Soup
• Chicken Tortilla Soup
• Sausage Tortellini Soup
• Homemade Tomato-Mushroom Soup
• White Bean & Sausage Soup
• Pasta e Fagioli
• Creamy Chicken Corn Chowder
• Brussels Sprouts Soup
• More soups

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Slow Cooker Soups

American

Yield: about 8-10 servings

Author: Tracey | The Kitchen is My Playground

Slow Cooker Clam Chowder

This easy Slow Cooker Clam Chowder delivers up classic New England-style deliciousness, with a little unexpected ingredient for extra creaminess and flavor.

prep time: 10 Mcook time: 6 H & 30 Mtotal time: 6 H & 40 M

ingredients:

• 3 (6.5 oz.) cans chopped or baby clams, undrained
• 1 large onion, chopped
• 8 small new red potatoes, cut into 1-inch pieces
• 1 (12 to 16 oz.) package frozen corn, thawed
• 2 (14 oz.) cans chicken broth
• 1 1/2 tsp. dried marjoram (or oregano)
• 1/2 tsp. dried thyme
• 1 tsp. garlic salt
• 1 c. half & half
• 2 T. cornstarch
• 1 (8 oz.) container onion & chive spreadable cream cheese
• salt & pepper

instructions:

How to cook Slow Cooker Clam Chowder

1. In a slow-cooker, combine clams (with their juice), chopped onion, potatoes, corn, chicken broth, marjoram, thyme, and garlic salt. 
2. Cover. Cook on low heat setting for 6 to 8 hours or high heat setting for 4 to 5 hours, until potatoes are tender.
3. Combine half & half and cornstarch in a small bowl until smooth; gradually stir into clam mixture. 
4. Cover. Cook on high heat setting for 15 to 30 minutes, until mixture thickens a bit.
5. Stir onion & chive cream cheese into the chowder. Cook on high heat setting for 5 minutes.  Gently stir chowder until cream cheese is melted and mixed in.
6. Add a little salt and pepper, to taste.

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You might also like these other tasty comfort-food soups:

Slow Cooker Ham & Corn Chowder

Kielbasa Potato Soup

White Bean & Sausage Soup

Leftover Rotisserie Chicken Soup

Homemade Tomato-Mushroom Soup

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This post is linked with Weekend Potluck, Meal Plan Monday.