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Creamy Slow Cooker Clam Chowder with Bacon – Best Easy Recipe

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This creamy slow cooker clam chowder with bacon is pure comfort in a bowl—smoky, briny, and velvety, with almost zero hands-on time. Perfect for cozy nights, it delivers restaurant-quality flavor with simple pantry ingredients.

Ingredients

Scale
  • 8 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 4 medium Russet potatoes, peeled and cubed into ½-inch pieces
  • 2 cups low-sodium chicken broth
  • 6 cans (6.5 oz each) chopped clams, with juice
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Oyster crackers or crusty bread (for serving)

Instructions

  1. Cook the bacon: Place chopped bacon in a large skillet over medium heat. Cook until crispy, stirring occasionally, about 8 to 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave rendered fat in the pan.
  2. Sauté the aromatics: Add diced onion and celery to the same skillet with bacon fat. Cook over medium heat until softened and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds more, just until fragrant.
  3. Layer the slow cooker: Place cubed potatoes in the bottom of the slow cooker. Top with the sautéed onion, celery, and garlic mixture.
  4. Add liquids and seasonings: Pour in chicken broth and the juice from all six cans of clams (reserve clams for later). Add dried thyme, bay leaves, and a pinch of black pepper. Do not add salt yet.
  5. Cook on low for 4 to 5 hours or high for 2 to 3 hours, until potatoes are tender when pierced with a fork.
  6. Add clams and dairy: Once potatoes are tender, stir in reserved chopped clams, heavy cream, and whole milk. Cover and cook for another 15 minutes on low. Do not let it boil.
  7. Finish and serve: Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls, top with crispy bacon and fresh parsley, and serve immediately with oyster crackers or crusty bread.

Notes

Add dairy at the end to prevent curdling. Do not drain canned clams—use the juice. Cut potatoes evenly for uniform cooking. Resist peeking too often to maintain heat. If chowder is too thick, stir in a splash of milk or broth.

Nutrition

Keywords: clam chowder, slow cooker, bacon, creamy chowder, easy chowder, winter soup, comfort food

Find it online: https://sparklechew.com/creamy-slow-cooker-clam-chowder-with-bacon-best-easy-recipe/