Soup Season
Slow Cooker Classic Clam Chowder
Bacon, potatoes, and clams, thickened the right way.
Prep20 min
Slow Cook3 hr 30 min
Serves8
Real New England chowder is a slow build: bacon first for the drippings, potatoes cooked tender in the broth, then the cream goes in at the end so it never breaks.
Ingredients
Set servings and the amounts update themselves. This is the only ingredient list on the page.
servings
Steps
- Cook the bacon in a large skillet over medium-high for 5 minutes until crisp; move to a paper-towel-lined plate and save the drippings.
- In a 5- to 6-quart slow cooker, stir the clams with their juice, garlic, celery, potatoes, onion, broth, thyme, half the bacon, and the drippings. Cover and cook on high 3 hours or low 6 hours, until the potatoes are tender.
- Whisk the half and half with the cornstarch. Stir it into the cooker with the sour cream, salt, and pepper; cook on high 30 minutes or low 1 hour, until thickened. Makes about 10 cups.
- Serve sprinkled with the remaining bacon and extra thyme or pepper.
Tip: Room-temperature dairy is not fussy, it is insurance. Cold half and half and sour cream can curdle when they hit hot soup.