Mother's Slow Cooker Clam Chowder Recipe

Mother's Slow Cooker Clam Chowder Recipe

My mother made this simple delicious soup for years when we were growing up in Oklahoma.  I got the recipe from her and now everyone can have this Clam Chowder throughout the year.  Read more . . . .

This Clam Chowder recipe will take about 10 minutes to prepare, and you will let it cook for about 8 hours in your slow cooker.

Things you will need to get started with your Clam Chowder

3 celery ribs, sliced well
1 large onion, chopped up well
1 can (14 1/2 oz.) sliced potatoes, drained
1 can (14 1/2 oz.) of sliced carrots, drained
2 cans (6 1/2 oz.) of chopped clams
2 cups of tomato juice
1 1/2 cups water
1/2 cup of tomato puree
1 tablespoon of dried parsley flakes
1 1/2 teaspoons of dried thyme
1 teaspoon of salt, (This is optional)
1 bay leaf
2 whole black peppercorns

Clam Chowder Cooking Directions:

In a 3-qt slow cooker, combine all of the ingredients.
Cover and cook on low for 8-10 hours or until the vegetables are tender.
Discard the bay leaf and peppercorns.

This recipe will make about 9 servings, and this is a meal to die for.  I attempt to only provide you recipes that are easy to make, and even though you have a long cooking time, the slow cooker will do all the work, leaving you time to enjoy more of my articles.  I have many easy recipes available, and know you will enjoy them.

If you have a comment or suggestions on this clam chowder recipe I would love to hear from you.  Use the comment section below.  Thank you for your time today.

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