Crockpot Clam Chowder
Serving Size / Yield
- 2 6.5-oz cans Clams
- ¼ lb Bacon
- 1 Onion, chopped
- 3-4 Potatoes, cubed
- 1 ½ C Water
- 1 ¾ tsp Salt
- 1/8 tsp Pepper
- 2 C Milk
- 1 ½ tbs Cornstarch
- Green Onions, chopped; for serving
- 1 C Cheddar Cheese, shredded; for serving
Begin this recipe for crockpot clam chowder by heating a large skillet over medium heat. Cook the bacon until crispy. Remove from the pan and let drain on paper towels. Using the bacon grease, sauté your onions until golden brown. Set the bacon and onions into the crockpot with the clams. Add potatoes, water, salt, and pepper.
Cover and cook on high for 3-4 hours.
Add in the milk and cornstarch. Cook for one additional hour or until your soup thickens.
Garnish with green onions and cheese.