This dish is my Midwestern take on a Clam and Shrimp Chowder. I came up with this recipe for my husband, who loves New England clam chowder. He loves this version too.
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**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Clam and Shrimp Chowder Midwestern-Style is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- celery
- carrots
- onion
- Yukon gold potatoes
- salt and pepper
- ground thyme
- low-sodium chicken broth or stock
- cream of mushroom soup
- canned chopped clams (with their liquid)
- raw shrimp, peeled, deveined, tails removed
- Old-Bay seafood seasoning
- half and half
- cornstarch
- fresh lemon juice
- oyster crackers (optional)
- fresh parsley for garnish (optional, not shown)
Kitchen tools and equipment needed:
- large crockpot or slow cooker
- chef's knife
- cutting board
- can opener (optional)
- measuring cups and spoons
- small bowl
- wooden spoon
- soup mugs and spoons
How this recipe came to be:
My husband always orders New England clam chowder if it's on the menu when we go out because he loves it.
I never order New England clam chowder when it's on the menu when we go out because I *thought* I didn't like it.
With today being National Clam Chowder Day (don't ask me who figures all these food holidays out), I thought I'd be all organized and trendy and actually have a post ready, and on time, for such an auspicious occasion.
This is my own original recipe, and as you can see by the title: Midwestern Clam and Shrimp Chowder I put my own spin on a *traditional* New England Clam Chowder, and I must say, I've been mistaken about my dislike for clam chowder all along.
I really, really liked this!
And, if that's not enough of a revelation, my husband said it was the BEST clam chowder he has EVER had!
Say what?
I believe that's one of the highest compliments I've ever received from him about my cooking...and he's pretty well fed!! LOL
Why this recipe works:
This creamy, thick chowder is loaded with tender clams and succulent pieces of shrimp along with perfectly cooked carrots, celery, and potatoes.
It's hearty and comforting with just a little heat in the background (compliments of the seafood seasoning) that will have you licking the bowl looking for more.
Top it off with some oyster crackers and serve it along with a nice loaf of crusty bread and a salad and you've got yourself a real treat for a weeknight family dinner or weekend evening of entertaining friends and family.
The step-by-step photo instructions:
- Add the diced celery, carrots, onions, and potatoes into the slow cooker.
- Season with salt, pepper, and thyme. Stir to combine.
- Add the chicken stock, mushroom soup, clams (with their liquid), and butter.
- Cover partially (I like to vent the cover with a wooden spoon) and cook on high for approximately 4-5 hours. *Note - The venting of the cover will help the chowder to reduce and help the flavor intensify.
- After 4-5 hours reduce the heat to low, and add in the chopped shrimp and the seafood seasoning. Stir. Continue to cook (covered and vented) for an additional 1-2 hours.
- In a small bowl, whisk together the half-and-half and the corn starch.
- Pour the corn starch mixture into the chowder and stir occasionally. This mixture will thicken the chowder as it heats.
- Right before serving, stir in the lemon juice.
- To serve, ladle the chowder into bowls or mugs and top with oyster crackers and chopped fresh parsley (not shown) if desired.
Now open wide because you're going to LOVE this!
Additional unique and delicious chowder recipes for you:
Apple Corn Chowder is minimally sweet but has maximum flavor! It's a one pot comfort food meal that will satisfy everyone at the table in under 30 minutes!
Creamy Pumpkin Corn Chowder with Shrimp is an easy and seasonal way to upgrade a family favorite. Get ready for rave reviews when you set this thirty-minute meal on the table!
Mashup your potato soup recipe by adding everybody's favorite...tater tots! Tater Tot Chowder is hearty, delicious, and will soon become a family favorite!
Thick, hearty, and delicious! This Roasted Sweet Potato and Wild Rice Chowder will warm your soul and tickle your taste buds.
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's Clam and Shrimp Chowder in a slow cooker/crockpot.
When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!
Printable Recipe Card
SLOW COOKER CLAM AND SHRIMP CHOWDER
Equipment
- Slow Cooker/Crockpot
Ingredients
- 2 ribs celery diced
- 3 large carrots peeled and diced
- 1 medium red onion diced
- 5-6 small Yukon gold potatoes diced
- 1 ½ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon ground thyme
- 32 ounces low-sodium chicken stock or broth
- 1 can (15 ounces) can cream of mushroom soup I used 98% fat-free
- 4 cans (6.5 ounces) chopped clams, with the liquid
- 2 tablespoons butter
- 1 pound raw medium sized shrimp peeled, deveined, and chopped
- ¼ teaspoon Old Bay seafood seasoning
- ¾ cups half-and-half
- 3 tablespoons corn starch
- 1 tablespoon fresh lemon juice
- oyster crackers for garnish optional
- fresh parsley for garnish optional
Instructions
- -Add the diced celery, carrots, onions, and potatoes into the slow cooker. Season with salt, pepper, and thyme. Stir to combine.
- -Add the chicken stock, mushroom soup, clams (with their liquid), and butter. Cover partially (I like to vent the cover with a wooden spoon) and cook on high for approximately 4-5 hours.
- *Note - The venting of the cover will help the chowder to reduce and help the flavor intensify.
- -After 4-5 hours, reduce the heat to low, add in the chopped shrimp and the seafood seasoning. Stir. Continue to cook (covered and vented) for an additional 1-2 hours.
- -In a small bowl, whisk together the half-and-half and the corn starch. Pour the corn starch mixture into the chowder and stir occasionally. This mixture will thicken the chowder as it heats.
- -Right before serving, stir in the lemon juice.
- -To serve, ladle the chowder into bowls or mugs and top with oyster crackers, if desired.
Nutrition
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Angie Barrett says
oooo yes! I love New England clam chowder! I bet your version is wonderful!!
Jamie says
wow! I love chowder and never ever get it in France which means mugs of it is far and few between. Yours looks stupendous, whether clams or shrimp (I love both). Thanks for sharing! No slow cooker but a dutch over will have to do. Looks delicious! And I really miss the soup crackers...