Golden Corral's Clam Chowder

Golden Corral's Clam Chowder

Golden Corral's Clam Chowder. Photo by Adam Wilson

A hot recipe for winter days, clam chowder is one of the tastes of childhood for many. The version presented here is a traditional cream-based one which can be ready in under 1 hour when cooked fast. Here we present the slow cooker version for the same clam chowder.

Ingredients of Clam Chowder

  • 4 cans minced clams with juice
  • ½ lb bacon or pork, diced
  • 7 medium potatoes, peeled, cubed
  • 1 cup chopped onion
  • 3 ½ tsp salt
  • ¼ tsp pepper
  • 3-4 tbsp cornstarch
  • 4 cups cream or milk
  • 3 cups water
  • fresh parsley

How to Make Clam Chowder?

  1. If the clams are too big, cut them into smaller pieces. Saute in a skillet the salted pork or bacon and the onion until it turns brownish.
  2. Transfer into a slow cooker and add the clams. Then add all the other ingredients, but not the cornstarch, milk and parsley.
  3. Cover the slow cooker. Cook for 3-4 hours on high heat, until the vegetables are tender.
  4. Combine the cornstarch with one cup of milk. Pour this mixture in the slow cooker in the last hour of cooking.
  5. Stir it well and let it heat up.
  6. When ready to serve, top each soup portion with a little bit of chopped parsley.

For extra flavor, you may serve this with a little red wine vinegar added (stirred in) right before serving.

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