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Slow Cooker New England Clam and Corn Chowder

A creamy, comforting slow cooker chowder featuring tender baby clams, sweet corn, and smoky turkey bacon in a savory broth.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans whole baby clams drained, liquid reserved
  • 4 slices turkey bacon chopped
  • 1 medium onion diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 3 cups clam liquid and water combined
  • 3 medium Yukon Gold potatoes peeled and diced 1/2-inch
  • 2 cups frozen corn kernels
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 cup heavy cream
  • 2 tbsp cornstarch mixed with 3 tbsp cold water
  • to taste salt
  • to taste fresh parsley for garnish

Equipment

  • 6-quart slow cooker
  • Skillet
  • Small mixing bowl

Method
 

Cooking Steps
  1. Cook turkey bacon in a skillet until crispy, then transfer to a paper towel-lined plate.
  2. Sauté onion and celery in the rendered fat until softened; add garlic and cook for 1 minute.
  3. Place the onion mixture into the slow cooker, then add chicken broth, clam liquid mixture, potatoes, corn, thyme, bay leaf, pepper, and paprika.
  4. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender.
  5. Remove bay leaf, stir in heavy cream, and add the drained clams and cooked turkey bacon.
  6. Whisk cornstarch and water to form a slurry, pour into the slow cooker, and cook on high for 15-20 minutes until thickened.
  7. Adjust salt to taste and garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat on the stovetop over medium-low heat.