Loaded Hatch Chile Potato Clam Chowder

5 from 1 vote

A Clam Chowder Recipe loaded with potatoes, and fire-roasted Hatch Chile creates a thick, hearty, and comforting meal for cold winter nights.

Prep Time15

Cook Time4

Total Time4 15

Course: Main

Cuisine: American

Servings: servings

Calories: 579kcal

Slice the bacon into bits and then add it to a hot skillet. Once the bacon has begun to cook through a bit, add the diced onions and celery.
Continue sautéing this mixture until the bacon becomes crispy and the vegetables are fragrant and softening.
Add the minced garlic and sautée for about another minute or two until the garlic is also fragrant.
Add the bacon and vegetable mixture, roasted hatch chiles, salt, pepper, chicken stock, clam juice, clams with their juice, and cubed potatoes to the slow cooker stirring to fully combine.
Place the lid on the slow cooker, and cook on high for 4 hours.
After the 4 hours of cooking, stir in the potato flakes followed by the heavy cream.
Set the slow cooker to keep warm and allow the chowder to thicken, adding more potato flakes as needed to gain your desired thickness.

Adding potato flakes makes this more of a thick stew consistency. If you prefer to make a thinner chowder, you can either add fewer potato flakes or use a slurry.

If using the potato flakes, wait 5-10 minutes before adding more. You don't want this to turn into full-blown mashed potatoes.

The juice from the canned clams gives this a ton of flavor. So be sure not to drain it.