Kevin and I stopped for clam chowder many times while driving the Northern & Central California coast in 2015.
We decided to try making clam chowder in our crockpot.
This recipe is a keeper. I found it on Debi’s RV Cooking Facebook Group.
Sandy’s Slow-Cooker Clam Chowder
Sandy Holien Slow-Cooker Clam Chowder
Source: An original by my sister-in-law Cheryl
3 (6.5 oz.) cans chopped or baby clams, undrained
1 large onion, chopped
8 small new red potatoes, cut into 1-inch pieces – I would cut them smaller
1 (12 to 16 oz.) package frozen corn, thawed
2 (14 oz.) cans chicken broth
1 1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1 tsp. garlic salt
1 c. half & half
2 T. cornstarch
1 (8 oz.) container onion & chive spreadable cream cheese
In a slow-cooker, combine the clams (with their juice), chopped onion, potatoes, corn, chicken broth, marjoram, thyme, and garlic salt. Cover. Cook on low heat setting for 6 to 8 hours or high heat setting for 4 to 5 hours, until potatoes are tender.
Combine half & half and cornstarch in a small bowl until smooth; gradually stir into clam mixture. Cover. Cook on high heat setting for 15 to 30 minutes, until mixture thickens a bit.
Stir onion & chive cream cheese into the chowder. Cook on high heat setting for 5 minutes. Stir chowder until cream cheese is melted and mixed in.