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Creamy Slow Cooker Clam Chowder Recipe with Bacon and Fresh Chives

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A comforting and creamy clam chowder slow-cooked to perfection with thick-cut bacon and fresh chives, delivering smoky richness and tender potatoes in every bite.

Ingredients

Scale
  • 6 slices thick-cut bacon
  • 2 cans (6.5 oz each) chopped clams, including juice
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth (low-sodium preferred)
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons fresh chives, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 bay leaf

Instructions

  1. Heat a skillet over medium heat. Add the 6 slices of thick-cut bacon and cook until crispy, about 8 minutes, turning occasionally. Transfer the bacon to a paper towel-lined plate to drain, reserving about 2 tablespoons of bacon fat in the skillet.
  2. In the same skillet with the bacon fat, add the chopped yellow onion, diced celery, and minced garlic. Cook over medium heat until softened and fragrant, about 5 minutes. Avoid browning the garlic.
  3. Add 2 tablespoons of butter to the skillet and let it melt. Sprinkle 2 tablespoons of all-purpose flour over the vegetables and butter, stirring constantly for 2 minutes to cook out the raw flour taste. The mixture will bubble and thicken slightly.
  4. Carefully scrape the skillet mixture into your slow cooker insert. Add the diced potatoes, canned chopped clams (including juice), chicken broth, dried thyme, and bay leaf. Stir gently to combine.
  5. Cover and cook on low for 4 hours, or until the potatoes are tender when pierced with a fork. Avoid stirring too often.
  6. About 15 minutes before serving, remove the bay leaf. Stir in the heavy cream and season with salt and freshly ground black pepper to taste. Break the cooked bacon into bite-sized pieces and fold it into the chowder, reserving some for garnish.
  7. Ladle the chowder into bowls and sprinkle generously with fresh chopped chives and the reserved bacon pieces.

Notes

Use thick-cut bacon for best texture and flavor. If using fresh clams, add them in the last 30 minutes of cooking to avoid overcooking. Substitute heavy cream with half-and-half or coconut cream for lighter or dairy-free versions. Adjust salt and pepper after cooking to avoid over-seasoning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added broth or cream to restore texture.

Nutrition

Keywords: clam chowder, slow cooker, bacon, creamy chowder, comfort food, seafood soup, easy dinner, slow cooker recipes

Find it online: https://oracooks.com/creamy-slow-cooker-clam-chowder-recipe-with-bacon-and-fresh-chives/