This Crockpot New England Clam Chowder has such a rich, slow cooked, homemade taste. You would never guess how simple it is to make. I refer to this as a “dump recipe.” There is nothing to slice, dice, peel, or chop. You simply open containers, dump them all together and let the crockpot work its magic!
Crockpot New England Clam Chowder
Ingredients
- New England Clam Chowder Condensed Soup
- Cream of Potato Condensed Soup
- Cream of Celery Condensed Soup
- Minced Clams
- Heavy Whipping Cream
- Half and Half
- Marsala Cooking Wine
Open all the canned soups and clams. Dump them into the crockpot.
Pour in the Heavy Whipping Cream and Half and Half.
For a more chunky, less soupy chowder, reduce the Heavy Whipping Cream and Half and Half to one pint each. You can also add more cans of cream of potato soup if you like lots of potatoes.
Add the Marsala wine.
You can omit this if you don’t like cooking with wine,
but it adds great depth of flavor to this dish.
Gently stir everything together. Set slow cooker to low and cook 4-6 hours.
Serve with sourdough bread or oyster crackers.
Who knew it could be so easy to cook clam chowder in a slow cooker?
- 2 cans New England Clam Chowder Condensed Soup
- 2 cans Cream of Potato Condensed Soup
- 1 can Cream of Celery Condensed Soup
- 2 cans Minced Clams
- 1 qt Heavy Whipping Cream
- 1 qt Half and Half
- ½ cup Marsala Cooking Wine
- Open all the canned soups and clams. Dump them into the crockpot.
- Pour in the Heavy Whipping Cream and Half and Half.
- Add the Marsala wine. You can omit this if you don’t like cooking with wine, but it adds great depth of flavor to this dish.
- Gently stir everything together.
- Set slow cooker to low and cook 4-6 hours.
- Serve with sourdough bread or oyster crackers.
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