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

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


  • 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)


  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.