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Simple Corn & Clam Chowder

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Need a go-to soup you can enjoy year round? This flavor-packed Corn & Clam Chowder comes together in minutes then goes straight from the freezer to crockpot for a simple but hearty meal that is ready when you are. My family gave this one a 10--I'm pretty sure yours will too!

 

While the weather’s starting to heat up, there’s still nothing I love more for a simple but hearty meal than a bowl of delicious homemade soup.  Luckily this corn and clam chowder transitions beautifully into summer, making it the perfect recipe to enjoy all year long.

And let me tell you, enjoy it you will, because it is quite possibly my favorite soup recipe to date. The fact that it comes together fast with just a few minutes of prep, then freezes beautifully and goes straight to the crock pot is just icing on the cake, as far as I’m concerned!

DIG DEEPER


This printable cheat sheet will teach you how to freeze foods. Learn Freezing 101: What (and how) to freeze. Simply opt-in below to have the Freezer Food Cheat Sheet sent straight to your inbox!

To make it as part of a freezer cooking day, just split the soup into multiple bags, then throw it right into the freezer–no cooking required!

Assemble your ingredients for this corn and clam chowder: Butter, celery, onion, red potatoes, corn, canned clams, whipping cream, bacon, chicken broth, parsley and creamed corn.

Here is what you need:

1 can cream-style corn
2 15oz. bags frozen white corn
1 small yellow onion, chopped
2-4 stalks celery, chopped
8 cups vegetable broth
1/2 cup fresh parsley, chopped
salt and pepper to taste
4 6.5oz. chopped clams, drained(cooking day only)
1 cup whipping cream (cooking day only)
1/2 stick of butter (cooking day only)
4-6 slices of cooked bacon (cooking day only-optional)
2 large red potatoes, washed and diced (cooking day only-optional)
1 bunch of green onions, chopped (cooking day only-optional)
 
 
hop onions, celery, and parsley 

Step 1: Chop onions, celery, and parsley; set aside.

In large bowl, mix together onions, parsley, celery, creamed corn, frozen corn, and broth.

Step 2: In large bowl, mix together onions, parsley, celery, creamed corn, frozen corn, and broth.

Divide soup mixture into 2 gallon size freezer bags.

Step 3: Divide mixture into 2 gallon size freezer bags. (be sure to label bags first)

On cooking day, place frozen corn and clam chowder soup directly into slow cooker.

Step 4: On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 3-4 hours or on low for 4-5 hours. *If adding diced potatoes, do so with about an hour of cooking time left. (Do not freeze diced potatoes with soup mixture, they will turn black)

Drain clams and add to slow cooker.

Step 5: Before you are ready to serve: drain clams and add to slow cooker, wait 3 minutes then stir in whipping cream and butter until butter melts. Add salt and pepper to taste.

Serve finished corn and clam chowder soup with green onions and crispy bacon.

Step 6: Ladle into bowls and top with crispy bacon (optional) and green onions.

Need a go-to soup you can enjoy year round? This flavor-packed Corn & Clam Chowder comes together in minutes then goes straight from the freezer to crockpot for a simple but hearty meal that is ready when you are. My family gave this one a 10--I'm pretty sure yours will too!

Simple Corn and Clam Chowder

This simple soup is so creamy and delicious, perfect for a light Spring meal.
Course Main Course
Cuisine American
Keyword Simple Corn and Clam Chowder
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 people

Ingredients

  • 1 can cream-style corn
  • 2 15 oz. bags frozen white corn
  • 1 small yellow onion chopped
  • 2-4 stalks celery chopped
  • 8 cups vegetable broth
  • 1/2 cup fresh parsley chopped
  • salt and pepper
  • 4 6.5 oz. chopped clams drained (cooking day only)
  • 1 cup whipping cream cooking day only
  • 1/2 stick of butter cooking day only
  • 4-6 slices of cooked bacon cooking day only-optional
  • 2 large red potatoes washed and diced (cooking day only-optional)
  • 1 bunch of green onions chopped (cooking day only-optional)

Instructions

  1. Chop onions, celery, and parsley; set aside.
  2. In large bowl, mix together onions, parsley, celery, creamed corn, frozen corn, and broth.
  3. Divide mixture into 2 gallon size freezer bags. ( be sure to label bags first)
  4. On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 3-4 hours or on low for 4-5 hours. *If adding diced potatoes, do so with about an hour of cooking time left. (Do not freeze diced potatoes with soup mixture, they will turn black.)
  5. Before you are ready to serve:  drain clams and add to slow cooker, wait 3 minutes then stir in whipping cream and butter until butter melts. Add salt and pepper to taste.
  6. Ladle into bowls and top with crispy bacon (optional) and green onions.

Need a go-to soup you can enjoy year round? This flavor-packed Corn & Clam Chowder comes together in minutes then goes straight from the freezer to crockpot for a simple but hearty meal that is ready when you are. My family gave this one a 10--I'm pretty sure yours will too!

 

 

 

Need a go-to soup you can enjoy year round?  This flavor-packed Corn & Clam Chowder comes together in minutes then goes straight from the freezer to crockpot for a simple but hearty meal that is ready when you are. My family gave this one a 10--I'm pretty sure yours will too! 

Simple Corn & Clam Chowder | 10 Meals in an Hour | Freezer Cooking | Freezer meals | Meal Planning | Soup Recipe

7 Comments

  1. May 19 at 09:34PM

    This looks delicious and I love the addition of bacon! Bacon just makes everything better!!!

  2. May 20 at 01:59AM

    Thank you for this recipe! Here in Virginia, spring is trying to keep its hold, so it’s really cold here! I’ve been looking for some lighter soups that will help take the edge off the rainy days. I also don’t know if you categorize your meals according to food allergy, but this one is easily gluten free, which I also love. So many chowders have flour as a thickening agent.

  3. May 20 at 11:35AM

    I am always looking for new crockpot recipes. I think the kids would love this one! I have Celiac Disease, so our family meals are almost always gluten free (mine always are, of course.) I love that this one is naturally gluten free, I would just need to make sure I use GF broth and bacon. I’ll add this to my meal plan!

  4. Anonymous
    October 7 at 10:05AM

    If I am making one of the freezer bag’s worth, do I add all 4 cans of clams, the full cup of whipping cream, etc. on cooking day? Or are the cooking day ingredients intended to cover both batches?

    • Ruth Soukup
      October 11 at 08:52PM

      Yes, you would add the 4 cans of clams, the potatoes and the one cup of cream on cooking day. I hope you enjoy. 🙂

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