Slow Cooker Clam and Corn Chowder Recipe2022-11-02
- Yield: 4
- 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
Trans Fat0 g
Unsaturated Fat2.2 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 out Slow Cooker Recipes
Welcome to today’s post where we’ll be diving into the delicious world of slow cooker clam and corn chowder. This savory and flavorful soup recipe is guaranteed to warm your soul on even the chilliest of days.
Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is perfect for anyone looking to create a comforting and satisfying meal. So grab your apron and let’s get started on this culinary adventure!
Now that we’re ready to dive into the world of slow cooker clam and corn chowder, let’s gather and prepare the key ingredients that will make this soup truly delicious.
Ingredients and Preparation:
First, we’ll need fresh clams. Look for clams that are tightly closed, as this indicates their freshness. Next, we’ll need sweet corn kernels. You can use fresh corn on the cob or frozen corn, depending on what’s available.
Other essential ingredients include diced potatoes, chopped onions, milk, chicken broth, cornstarch, and a blend of herbs and spices like thyme, bay leaves, salt, and pepper. Now that we have all our ingredients ready, it’s time to start preparing them.
We’ll begin by cleaning and scrubbing the clams to remove any dirt or sand. Then, we’ll chop the onions, and dice the potatoes into bite-sized pieces. With all our ingredients prepped and ready, we’re one step closer to enjoying a warm and comforting bowl of clam and corn chowder.
Stay tuned as we move on to the next step in our slow cooker cooking process!
Now that we have all our ingredients prepped and ready, it’s time to start the slow cooker cooking process for our delicious clam and corn chowder. The slow cooker method is perfect for this recipe as it allows the flavors to meld together beautifully while requiring minimal effort on your part.
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First, we’ll add the diced potatoes, chopped onions, minced garlic, and sweet corn kernels into the slow cooker. Then, we’ll pour in the chicken broth and add a blend of herbs and spices like thyme, bay leaves, salt, and pepper to enhance the flavors.
Next, we’ll set the slow cooker to low heat and let it work its magic for about 4 to 6 hours. During this time, the clams will release their briny essence, infusing the chowder with a rich seafood flavor. As the soup simmers, the potatoes will become tender, and the flavors will intensify.
The aroma filling your kitchen will make your mouth water in anticipation. Once the cooking time is up, we’ll stir in the heavy cream and butter, allowing them to melt and create a luscious, creamy base for the chowder. We’ll let the soup cook for another 15 minutes to ensure everything is well incorporated.
Finally, it’s time to ladle the savory and flavorful clam and corn chowder into bowls, garnish it with some crispy crumbled bacon, and perhaps a sprinkle of fresh herbs. This hearty soup is sure to warm your soul and satisfy your taste buds. Stay tuned as we move on to the final part of our video, where we’ll serve and enjoy this delightful chowder!
Serving Slow Cooker Clam and Corn Chowder:
Now that our clam and corn chowder is ready, it’s time to savor its savory and flavorful goodness. As we ladle the steaming soup into bowls, you’ll immediately notice the rich aroma of the clams and the sweetness of the corn. The creamy base, created by the addition of heavy cream and butter, adds a luxurious texture to each spoonful.
To enhance the presentation and add a delightful crunch, we’ll sprinkle some crispy crumbled bacon on top. The smoky and salty notes of the bacon perfectly complement the flavors of the chowder. As you take your first bite, you’ll experience a burst of flavors – the tender clams, the creamy broth, the hearty potatoes, and the sweet corn.
Each ingredient comes together harmoniously, creating a comforting and satisfying soup that warms your soul from the inside out. Whether you enjoy it as a main course or as a starter, this clam and corn chowder is sure to impress your family and friends. So go ahead, grab a spoon, and indulge in this delicious and heartwarming dish.
Stay tuned for more mouthwatering recipes and culinary adventures!
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 a 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 a high-heat setting for a further 15 minutes, then stir in the 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.