Slow Cooker Low Carb Clam Chowder with Bacon! More proof that everything is better with bacon. This is a nice, hearty New England style clam chowder. The only thing missing are the potatoes. If you were looking to add something to simulate the potato in a typical clam chowder, simply add some diced rutabaga or cauliflower into the mix. This is my favorite slow cooker. I have had it for years and it has never let me down! From it's maiden voyage with my Slow Cooker Kickin' Chili Recipe to the many, many batches of this chowder it has made, old faithful is always crocking out something delicious. If you are not a fan of clams, but love the thick and rich nature of a chowder, maybe this Chicken Bacon Chowder Recipe is for you! Looking for some slow cooker ideas that are not soups or stews? I've got you covered. Here are 50 Low Carb and Paleo Slow Cooker Recipes. Do you have a favorite slow cooker recipe? I would love to hear about it.
Speaking of slow cooker soups and stews... Did you know that I have an entire ebook dedicated to this topic? Peace Love and Low Carb - Slow Cooker Soups and Stews - 30 Recipes to Keep You Warm During Winter
More low carb soup recipes:
- Keto Bacon Cheeseburger Soup
- Roasted Garlic and Mushroom Soup with Bacon
- Creamy Jalapeno Popper Chicken Soup
- Low Carb Zuppa Toscana Soup
- Roasted Butternut Squash and Sausage Soup
- Cabbage Roll Soup
- Slow Cooker Kickin' Chili
- Keto Chicken Bacon Chowder
- Low Carb Broccoli Cheddar Soup
- Creamy Reuben Soup
Keto Cookbooks and Meal Plans
Slow Cooker Low Carb Clam Chowder
- Total Time: 6 hours 15 minutes
- Yield: 12 Servings 1x
Ingredients
- ¼ cup chicken stock
- 4 cloves garlic, minced
- 1 shallot, thinly sliced
- 1 small leek, cleaned, trimmed, and sliced
- 2 ribs celery, diced
- 1 medium onion, chopped
- 2 tablespoons butter
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 3 - 10 oz cans of fancy whole baby clams, drained
- 2 cups clam juice
- 1 pound thick cut bacon, cooked crisp, and crumbled
- 8 ounces cream cheese, softened
- 1 ½ cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Heat slow cooker on low setting.
- To slow cooker, add chicken stock, garlic, shallot, leek, celery, onions, butter, and salt and pepper. Cover, and cook vegetables on low for 1 hour.
- To the slow cooker, add clams, clam juice and bacon.
- Add cream cheese, heavy cream, garlic powder and thyme. Continue mixing until there are no visible clumps of cream cheese and all ingredients are well incorporated.
- Cover and cook for 6-8 hours.
Notes
Per Serving - Calories: 276 | Fat: 28.5g | Protein: 12g | Net Carbs: 3.75g
- Prep Time: 15 minutes
- Cook Time: 6 hours
Nutrition
- Serving Size: 1 Cup
Tuffy says
Made this yesterday and invited a buddy and his wife over for dinner. He couldnt stop ranting and raving about it, told me was easily top 2 soups hes ever had. My question is this... It doesnt say to use the clam juice from the canned clams or not? I dumped mine.. It looked way too dirty so... I got rid of it, is that correct? I also added two cans of crab meat, which was rockin! Making this again soon, but tonight I'm having more creamy turkey taco soup!
Your blogs the best!
Jenn says
I've made this twice now...the first time I overcooked it some due to a late playing soccer game, but it was still awesome. Tonight I doubled the amount of veggies to make it a bit more chunky. I didn't have regular cream cheese, but I did have some whipped with chives so I added that hoping it would be ok...well it was pretty amazing 🙂 It mixed in much nicer and the added flavor of the chive was a bonus. Thank you so much for such an amazing recipe, I love soups and this totally hits the spot on a cold northwest night!
Marcia says
When you say whipped with chives. Is that whipping cream or cream cheese
Hannah says
They make chive cream cheese
Laurie Seals says
Made this again tonight...it was the perfect "post ankle surgery i'm totally starving" dinner, thanks for all your hard work on these recipes!
HappyHappyJoyJoy says
This was absolutely delicious! I halved the recipe since I would be the only one eating it and I didn't want to freeze it. I also added 5 oz of frozen cauliflower that I heated up in the microwave and chopped. That gave it a potatoey texture and taste. I LOVE, LOVE, LOVE this recipe! Thanks for all you do on this blog - it's amazing! Hugs!
Crissy Cris says
I made this and added rutabaga for potatoes and I must say it's so awesome, the kids loved it too, also I did freeze it and it reheated just fine. I run it on defrost for a few minutes before heating it on high.
Dinah says
where do you buy your Peace and Love????? JUST KIDDING!!!! Buahahahahaha... this looks marvoooolous!!! one of my favorites. gonna try it this weekend.
Laurie Seals says
Made this tonight, it was deee-lish!! Thank you for another awesome recipe!!
Kelly Buzan says
I made this yesterday and it was delicious. Next time I would add less salt though. I also added some small chunks of cauliflower to be "potatoes". My 3 kids loved it, even the picky one. I'm glad I found this site and can't wait to try more of your recipes. Thanks so much!
Maricruz says
Sounds and looks delicious, I need to buy the ingredients to try it........Yummmm! Thanks again for the recipe.
PD: love your background, glad that you put it back.
Mimi says
This looks delicious! I think this could be frozen, do you agree?
Anonymous says
I have made it and frozen it.....works well!