Slow Cooker Clam and Corn Chowder Recipe2020-11-02
- Cuisine: Canadian
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Yield: 4 soup bowls
- Servings: 4
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.5 g
Slow cooker clam and corn chowder recipe. Clam and vegetable chowder cooked in a slow cooker. This hearty soup is savory and rich in flavor. Are you looking for more easy and delicious slow cooker recipes? We have a large collection of them, please check it out-Slow Cooker Recipes
Slow Cooker Clam and Corn Chowder Recipe
- 1 cup (250 ml) fat-free chicken broth
- 2 cups peeled and cubed potatoes
- 1 cup whole kernel corn
- 1 medium yellow onion, peeled and chopped
- 1 bay leaf
- 1/2 teaspoon dried marjoram leaves
- 1 cup (250 ml) reduced-fat milk
- 10½ oz (315 ml) can minced clams, undrained
- 2 teaspoons cornstarch
- salt and freshly ground black pepper, to taste
In a 5-6-quart (5-6 L) slow cooker, combine all ingredients, except milk, clams, cornstarch, and seasoning. Mix well.
Cover the pot and cook on high-heat setting for 4-5 hours. Open the lid and discard the bay leaf.
Transfer cooked chowder to a food processor. Process until smooth, then return to the slow cooker.
Stir in 3/4 cup (180 ml0 milk and undrained clams. Cover and cook on high-heat setting for a further 15 minutes, then stir in combined remaining 1/4 cup (60 ml) milk and cornstarch. Continue cooking and stirring for 2-3 minutes.
Turn off the slow cooker and open the lid. Season the clam chowder with salt and black pepper. Stir well.
Ladle into soup bowls. Serve hot.