Slow Cooker New England Clam Chowder Recipe

A Chowder Story

Let me tell you about my first chowder. I was ten. My grandpa made it in a big pot on the stove. It smelled like the ocean and our farm kitchen all at once. I still laugh at that memory. He used fresh clams he dug himself.

That’s why this recipe matters. It brings people together. It turns a meal into a memory. Now, we use a crockpot. It’s easier, but the feeling is the same. Warm and comforting.

Why This Works

The crockpot does the magic for you. You just add everything in the morning. Then, you go about your day. The smells will fill your house. Doesn’t that smell amazing?

It simmers all day. The potatoes get soft. The flavors become friends. *Fun fact: New England chowder is always milk-based. Manhattan style uses tomatoes!* That’s the second reason this matters. Simple, honest food feeds your soul.

The Bacon Trick

Here’s my little secret. I always save half the cooked bacon. I tuck it in the fridge. Why? It stays crispy for topping your bowl later. That crunch is so good with the creamy soup.

It makes the meal feel special. A little gift at the end. Do you have a favorite soup topping? Is it crackers, cheese, or something else? I’d love to know.

Making It Yours

This recipe is like a friendly suggestion. You can change it. Don’t have white pepper? Black pepper is fine. The red pepper flakes are just a tiny kick. You can skip them if you like.

The cornstarch and milk mix at the end is important. It makes the chowder just thick enough. It feels rich and cozy. What’s your favorite cozy meal for a chilly day?

Time to Gather

When it’s done, take out the bay leaves. They did their job. Ladle the chowder into big bowls. Don’t forget that saved bacon! Sprinkle it right on top.

This makes about six bowls. It’s perfect for sharing. Do you think you’ll try this recipe? Maybe this weekend? Tell me if you do.

Ingredients:

Ingredient	Amount	Notes
Red potatoes	2 pounds	chopped into bite size pieces
Minced garlic	2 teaspoons
Onion	1	diced
Celery	2 stalks	chopped
Canned corn	1 (14 ounce) can	drained & rinsed
Salt	1 teaspoon
White pepper	1 teaspoon
Red pepper flakes	1 pinch	optional
Bay leaves	2
Dried thyme	1 teaspoon
Canned minced clams	4 (6 ounce) cans
Clam juice	1 (8 ounce) bottle
Bacon	6 slices
Cornstarch	2 tablespoons
Milk	2 cups

My Cozy Crockpot Clam Chowder

Hello, my dear. Come sit a while. I want to tell you about my favorite chowder. It reminds me of chilly days by the sea. The crockpot does all the gentle simmering for you. Doesn’t that sound nice? You just toss everything in. Then the whole house fills with a wonderful, salty smell. I still smile thinking of my grandson’s face when he tries it. He always asks for extra bacon on top.

Let’s make it together. It’s so simple. I’ll walk you through each little step. Remember, cooking is about joy, not perfection. If you forget something, it will still taste wonderful. Are you ready? Let’s begin.

• Step 1: First, let’s cook our bacon. Lay the slices in a cold pan. Turn the heat to medium. We want it just slightly crispy. It will finish cooking in the soup. (A hard-learned tip: start with a cold pan for less splatter!). Drain the bacon on a paper towel. That smell is amazing, isn’t it?
• Step 2: Now, let’s fill the crockpot. Chop your red potatoes into little bites. Dice the onion and celery. Add them to the pot. Don’t forget the garlic, corn, and all those spices. Now, pour in the clams and their juice. It looks like a treasure from the ocean.
• Step 3: Time for the bacon! Chop it all up. Put half right into the chowder. It will make it so rich. Save the other half in the fridge. We’ll use it later for a crunchy surprise on top. My husband always tries to sneak a piece now. I still laugh at that.
• Step 4: Put the lid on. Let it cook on low for 6 to 8 hours. You can do high for 3 to 4 hours instead. Go play or read a book. The magic is happening all by itself. What’s your favorite thing to do while dinner cooks itself? Share below!
• Step 5: Almost done! Mix your milk and cornstarch in a cup. Stir it into the hot chowder. This makes it beautifully creamy. Let it cook for 30 more minutes. Don’t forget to fish out the bay leaves! Serve it in big bowls. Top with your saved, crispy bacon. Enjoy every warm spoonful.

Cook Time: 6-8 hours low
Total Time: 6 hours 20 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up. Here are some playful ideas for next time. They each make the chowder feel new again.

• The Veggie Lover: Skip the clams and bacon. Use vegetable broth. Add extra potatoes and white beans. It becomes a hearty vegetable chowder.
• The Spice Seeker: Add a chopped jalapeño with the onions. Use smoked paprika instead of regular. It gives a warm, tingly feeling.
• The Summer Shore: In summer, use fresh corn cut right off the cob. Add chopped summer squash. It tastes like a sunny day.

Which one would you try first? Comment below!

How to Serve Your Chowder

This chowder is a full meal in a bowl. But I love to add a little something. A thick slice of crusty bread is perfect for dipping. A simple green salad on the side is lovely, too. For garnish, try a sprinkle of fresh parsley or chives. It adds a pretty green color.

What to drink? For grown-ups, a crisp glass of white wine pairs nicely. For everyone, I love cold apple cider or creamy root beer. The sweet taste goes so well with the salty soup. Which would you choose tonight?

Keeping Your Chowder Cozy for Later

Let’s talk about keeping your chowder happy. Cool it completely before storing. It will keep in the fridge for about three days. I love making a double batch on Sunday. It gives me easy dinners for busy weeknights. That is a real lifesaver.

You can freeze it for up to three months. Leave out the milk and cornstarch slurry when you cook. Add those fresh when you reheat. Thaw it in the fridge overnight first. Reheat it gently on the stove, stirring often. Fun fact: Potatoes can get grainy in the freezer. That’s why we add the creamy part later!

I once reheated chowder too fast. It separated and looked sad. Low and slow is the way to go. Having good food ready matters. It turns a hectic day into a peaceful meal. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Chowder Hiccups

Is your chowder too thin? Mix a tablespoon of cornstarch with cold milk. Stir it in and let it cook for 20 more minutes. It will thicken up nicely. Is it too thick? Just stir in a little more milk or clam juice until it looks right.

Worried about the potatoes? Chop them all the same small size. This helps them cook evenly. I remember when my pieces were too big. They were still crunchy when everything else was done! Getting the texture right matters. It makes every spoonful perfect.

Does it taste a bit bland? Always taste your soup before serving. You might need another pinch of salt. Salt makes all the other flavors sing. Fixing small problems builds your cooking confidence. You learn to trust your own taste. Which of these problems have you run into before?

Your Chowder Questions, Answered

Q: Is this chowder gluten-free?
A: Yes! Cornstarch is used to thicken it, not flour.

Q: Can I make it ahead?
A: Absolutely. Follow the make-ahead tip in the first section.

Q: What if I don’t have white pepper?
A: Black pepper works just fine. The flavor is a tiny bit different.

Q: Can I double the recipe?
A: Yes, if your crockpot is big enough. Cooking times stay the same.

Q: Are the red pepper flakes important?
A: They are optional. They just add a little warm kick. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy chowder. It always makes my kitchen smell like the seaside. Making it is half the fun. I would love to see your creation. Share a photo of your family’s dinner bowl.

It makes my day to see you cooking. You can find more of my recipes on my blog. Let’s keep sharing stories and simple, good food. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.