11 Amazing Slow Cooker Chowder Recipes You Can Make

Nothing says cozy comfort like a steaming bowl of slow cooker chowder simmering all day, ready when you are. This roundup of 11 amazing recipes will warm your soul and simplify dinner—perfect for busy weeknights or lazy weekends. Dive in and find your new favorite!

Slow Cooker New England Clam Chowder

A rich and creamy New England clam chowder made effortlessly in your slow cooker. This hearty soup packs tender clams, smoky bacon, and velvety potatoes into every spoonful. Perfect for a cozy night in.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

Main Ingredients

• 6 slices smoky thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 1 large sweet yellow onion, diced
• 2 stalks crisp celery, diced
• 3 cloves fresh minced garlic
• ¼ cup all-purpose flour
• 3 cups briny clam juice
• 2 pounds tender Yukon Gold potatoes, peeled and cubed
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 cans (6.5 oz each) chopped clams, with their juice
• 1 cup creamy heavy cream

Instructions

1. Cook the chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate; set aside. Leave the rendered fat in the skillet.
2. Add the butter to the bacon fat. Once melted, sauté the diced onion and celery until softened but not browned, about 5 minutes. (Tip: Sautéing slowly builds deep flavor.)
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Whisk in the flour and cook, stirring constantly, for 1 minute to remove raw taste. (Tip: The mixture should turn light golden.)
5. Gradually pour in the clam juice while whisking to prevent lumps. Bring to a simmer, then transfer the mixture to a 6-quart slow cooker.
6. Add the cubed potatoes, thyme, bay leaf, salt, and pepper. Stir to combine.
7. Cover and cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are fork-tender. (Tip: Low and slow yields the best creamy texture.)
8. Stir in the clams with their juice and the heavy cream. Adjust salt and pepper if needed. (Tip: Clams only need gentle reheating—do not boil after adding.)
9. Cover and cook on high for an additional 10 minutes until heated through.
10. Discard the bay leaf. Serve hot, topped with the reserved crispy bacon and fresh chives if desired.

Whether ladled into sourdough bread bowls or topped with a sprinkling of paprika, this chowder delivers pure comfort. The creamy broth is luxuriously thick without being heavy, and each bite bursts with briny clam flavor. It’s a New England classic right from your slow cooker.

Slow Cooker Manhattan Clam Chowder

Looking for a hearty, tangy chowder that's easy to make? This Slow Cooker Manhattan Clam Chowder delivers big flavor with minimal effort. Just toss everything in and let it simmer.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

For the Chowder

• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 1 bottle (8 oz) clam juice
• 2 cups low-sodium chicken broth
• 2 lbs Yukon Gold potatoes, peeled and cubed (1/2-inch)
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 2 cans (6.5 oz each) chopped clams, drained, liquid reserved
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large skillet over medium heat, cook diced bacon until crispy, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate; reserve 2 tablespoons of bacon fat in the pan.
2. Add onion and celery to the pan; cook until softened, 5 minutes. Stir in garlic and cook 1 minute more.
3. Transfer the onion mixture to a 6-quart slow cooker. Add fire-roasted tomatoes, clam juice, chicken broth, potatoes, thyme, smoked paprika, and the reserved clam liquid. Stir to combine. (Tip: Fire-roasted tomatoes add smoky depth — don't skip them.)
4. Cover and cook on low for 6 hours until potatoes are tender. For a thicker broth, use a potato masher to lightly mash some potatoes against the side of the slow cooker.
5. Stir in the chopped clams and cooked bacon. Cook on low for 15 minutes until clams are heated through. (Tip: Add clams at the end to keep them tender, not rubbery.)
6. Season with kosher salt and black pepper. Stir and taste. (Tip: If you prefer less sodium, use no-salt-added broth and rinse the clams before adding.)

Fresh from the slow cooker, this chowder is brothy, zesty, and full of clam flavor. Serve it with crusty bread for dipping, or top with a dollop of sour cream and fresh chives for extra richness. It's a set-it-and-forget-it meal that's perfect for busy weeknights.

Slow Cooker Corn and Crab Chowder

Dive into a bowl of creamy comfort with this slow cooker corn and crab chowder. Sweet corn and tender crab come together in a rich, slightly sweet broth. It’s an effortless weeknight dinner that tastes like it simmered all day.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

For the Chowder

• 4 cups fresh or frozen sweet corn kernels (thawed if frozen)
• 1 lb lump crab meat, picked over for shells
• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a large skillet over medium heat, cook the diced bacon until crisp, about 5 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 tablespoon drippings in the skillet.
2. Add the chopped onion and diced celery to the skillet with the bacon drippings. Sauté until softened, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Transfer the onion mixture to a 6-quart slow cooker. Add the sweet corn, smoked paprika, cayenne if using, salt, and pepper. Pour in the chicken broth and stir to combine. Cover and cook on low for 3 hours.
4. After 3 hours, stir in the heavy cream and butter. Cover and cook 30 more minutes until hot.
5. (Tip: To thicken, mix cornstarch with water into a slurry. Stir into the chowder. Cover and cook on high 15 minutes until thickened.)
6. Gently fold in the lump crab meat and reserved bacon. Cook on low 10 minutes, just until crab is heated through. (Tip: Do not overstir crab to keep chunks intact.)
7. Taste and adjust seasoning with additional salt or pepper if needed. (Tip: For more sweetness, add a pinch of sugar; for heat, add extra cayenne.)

Just ladle this chowder into bowls and garnish with fresh chives or a drizzle of hot sauce. The creamy broth clings to every kernel and crab chunk. It’s pure comfort in a bowl.

Slow Cooker Potato Leek Chowder

Bursting with velvety richness, this Slow Cooker Potato Leek Chowder is the ultimate hands-off comfort side. Let the slow cooker work its magic while you tackle your day. The result is a creamy, savory soup with a perfect balance of sweet leeks and earthy potatoes.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

For the Chowder

• 3 large tender leeks (white and light green parts only)
• 2 pounds creamy Yukon Gold potatoes
• 2 tablespoons unsalted butter
• 3 fresh garlic cloves, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 cup heavy whipping cream
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Trim and thoroughly rinse the leeks to remove any grit. Slice them into thin half-moons.
2. Peel and dice the potatoes into 1-inch cubes for even cooking.
3. In a large skillet over medium heat, melt the butter. Add the leeks and garlic, and sauté until leeks are soft, about 5 minutes. (Tip: Don't let the garlic brown—it turns bitter.)
4. Transfer the sautéed leeks and garlic to a 6-quart slow cooker. Add the potatoes, chicken broth, and dried thyme. Stir to combine.
5. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until potatoes are fork-tender. (Tip: Keep the lid on to retain heat—peeking adds 20 minutes of cook time.)
6. Mash some of the potatoes with a potato masher to thicken the chowder. Stir in the heavy cream. (Tip: For an ultra-smooth texture, use an immersion blender.)
7. Season with salt and pepper. Adjust to your taste. Serve hot, garnished with optional chives or bacon.

Keen on a pop of color? Top with minced chives or a drizzle of truffle oil. The chowder's velvety texture makes it a perfect companion for crusty bread or a simple green salad. Serve it as a starter or a hearty side.

Slow Cooker Seafood Chowder with Shrimp and Scallops

Here's a rich, buttery seafood chowder that's perfect for an elegant dinner. This slow cooker version packs shrimp and scallops into a creamy broth with minimal effort.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 4 minutes

Ingredients

Seafood

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops, side muscles removed

Aromatics & Base

• 4 slices thick-cut bacon, diced
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup frozen corn kernels

Seasonings & Finish

• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of drippings in the skillet.
2. Add the finely chopped onion to the skillet and sauté until softened, about 4 minutes. Add the minced garlic and cook for 1 minute more.
3. Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to cook off the raw flour taste.
4. Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a simmer, then transfer the mixture to the slow cooker.
5. Add the diced potatoes, frozen corn, dried thyme, smoked paprika, kosher salt, and black pepper to the slow cooker. Stir to combine. Cover and cook on low for 4 hours or on high for 2 hours, until potatoes are tender.
6. While the chowder base cooks, pat the shrimp and scallops dry with paper towels (this ensures they sear, not steam).
7. About 30 minutes before serving, melt the unsalted butter in a large skillet over medium-high heat. Sear the scallops for 2 minutes per side until golden brown; remove and set aside. Then sear the shrimp for 2-3 minutes until pink and opaque; remove and set aside.
8. Once the slow cooker base is ready, stir in the heavy cream. Taste and adjust salt if needed.
9. Gently fold in the seared shrimp, scallops, and reserved bacon. Let the chowder sit on warm for 5 minutes to meld flavors.
10. Ladle into bowls and garnish with fresh chopped parsley.

Finish with a sprinkle of fresh parsley and serve with crusty bread for dipping. The chowder is creamy but not heavy, with tender seafood in every spoonful.

Slow Cooker Smoked Salmon Chowder

Feeding a crowd on a chilly evening? This Slow Cooker Smoked Salmon Chowder delivers smoky richness with minimal effort. Just toss in the ingredients and let the slow cooker work its magic.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

Base

• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter

Vegetables

• 1 large yellow onion, finely diced
• 3 celery stalks, finely diced
• 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
• 2 cloves garlic, minced

Seasonings & Herbs

• 1 teaspoon dried dill
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Finish

• 8 oz hot-smoked salmon, flaked into bite-sized pieces
• 1/4 cup chopped fresh chives or parsley for garnish

Instructions

1. In a small bowl, combine the dried dill, smoked paprika, and cayenne pepper (if using). Set the spice mixture aside.
2. Melt the butter in a large skillet over medium heat. Add the diced onion, celery, and potatoes. Cook, stirring occasionally, for 5 minutes until the onions are translucent.
3. Add the minced garlic and cook for 30 seconds until fragrant.
4. Transfer the sautéed vegetables to the slow cooker. Add the spice mixture, bay leaf, and chicken broth. Stir to combine.
5. Cover and cook on low for 4 hours, or until the potatoes are tender. For a thicker chowder, mash some of the potatoes against the side of the slow cooker with a wooden spoon.
6. Stir in the heavy cream, flaked smoked salmon, salt, and black pepper. Cover and cook on low for an additional 10–15 minutes until the salmon is heated through. (Tip: Don't overcook; add salmon at the end to keep it tender.)
7. Remove the bay leaf. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh chives or parsley.

Mouthwatering and creamy, each spoonful delivers a hit of smoky salmon. Serve with crusty bread to soak up every last drop, or top with fresh dill for a pop of color.

Slow Cooker Bacon and Sweet Corn Chowder

This slow cooker bacon and sweet corn chowder delivers smoky, savory comfort in every bowl. It’s the perfect set-it-and-forget-it meal for a family brunch or cozy dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

Chowder Base

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups fresh or frozen sweet corn kernels (from about 4 ears)
• 3 cups low-sodium chicken broth
• 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 teaspoon smoked paprika
• 1/2 teaspoon finely ground black pepper
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream

For Garnish

• 1/4 cup chopped fresh chives

Instructions

1. In a large skillet over medium heat, cook chopped bacon until crispy, 8-10 minutes. Transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon drippings in skillet.
2. Add diced onion to the skillet and cook until softened, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Transfer onion and garlic to a 6-quart slow cooker. Add corn, chicken broth, potatoes, smoked paprika, pepper, and salt. Stir to combine.
4. Cover and cook on low for 4 hours until potatoes are tender. Tip: Check at 3.5 hours to avoid mushy potatoes.
5. In a small bowl, whisk together heavy cream and flour until smooth. Slowly stir into the slow cooker. Add butter and stir. Cover and cook on high for 15-20 minutes until thickened.
6. Ladle chowder into bowls. Top with crispy bacon and chopped chives. Serve hot.

Garnish with extra cracked pepper for a pop of color. The creamy base pairs beautifully with crusty bread or a side salad. This chowder also freezes well for busy mornings.

Slow Cooker Lobster Chowder

Ditch the fancy restaurant and make this rich, creamy lobster chowder at home. Your slow cooker does all the heavy lifting for a special-occasion meal any night.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 4 minutes

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 cup frozen corn kernels
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds lobster tails (meat removed and roughly chopped)
• 1 tablespoon fresh chives, chopped (for garnish)

Instructions

1. In a large skillet over medium heat, melt the unsalted butter.
2. Add the finely diced yellow onion and celery; sauté for 5 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the all-purpose flour over the vegetables and stir constantly for 2 minutes to form a light roux—this thickens the chowder beautifully.
5. Slowly pour in the low-sodium chicken broth while whisking to prevent lumps.
6. Transfer the mixture to a 6-quart slow cooker.
7. Add the frozen corn kernels, smoked paprika, kosher salt, and freshly ground black pepper. Stir to combine.
8. Cover and cook on LOW for 3 hours (or HIGH for 1.5 hours) until the flavors meld.
9. Tip: For the sweetest lobster, steam the tails separately just until the meat is opaque—about 6 minutes—then chop.
10. Stir in the chopped lobster meat and heavy cream.
11. Continue cooking on LOW for 30 minutes, uncovered, until the chowder is hot and slightly thickened.
12. Tip: Do not boil after adding cream or the dairy may curdle; keep the heat low.
13. Taste and adjust salt or pepper if needed—seafood is sensitive so season gradually.
14. Ladle into bowls and garnish with fresh chopped chives.

Rich and velvety, this chowder coats every spoonful with luxurious texture. The sweet lobster and smoky paprika create a depth that feels indulgent yet approachable. Serve with crusty sourdough for dunking or a crisp green salad to balance the creaminess.

Slow Cooker Vegan Coconut Corn Chowder

Obviously, a creamy vegan chowder without dairy sounds impossible. But this slow cooker version uses coconut milk and sweet corn to deliver pure comfort. Set it and forget it.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

Main

• 2 tablespoons rich extra-virgin olive oil
• 1 large sweet yellow onion, diced
• 4 fresh garlic cloves, minced
• 3 crisp celery stalks, diced
• 3 cups creamy Yukon Gold potatoes, peeled and cubed (1/2-inch)
• 4 cups sweet corn kernels (fresh or frozen, thawed)
• 1 can (13.5 oz) full-fat coconut milk
• 3 cups low-sodium vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf (optional)

Instructions

1. In a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, garlic, and celery; sauté for 5 minutes until softened and fragrant. This step builds deep flavor.
2. Transfer the sautéed vegetables to a 6-quart slow cooker. Add the potatoes, corn, coconut milk, vegetable broth, smoked paprika, salt, pepper, and bay leaf (if using). Stir to combine.
3. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the potatoes are tender when pierced with a fork. Tip: Low and slow yields the best texture.
4. Remove the bay leaf. Using an immersion blender, blend about half the chowder until creamy but still chunky. Alternatively, transfer 2 cups to a blender, purée, and return to the pot. This gives a creamy base while retaining corn and potato bits.
5. Taste and adjust salt and pepper if needed. For extra richness, stir in a splash more coconut milk before serving.

Just one spoonful and you'll be hooked on the velvety coconut-corn sweetness. Serve hot with a sprinkle of fresh cilantro or a dollop of vegan sour cream. It also pairs beautifully with crusty bread for dipping.

Slow Cooker Chicken and Sweet Potato Chowder

Vibrant and hearty, this slow cooker chicken and sweet potato chowder is a cozy meal that practically makes itself. Packed with protein and a subtle sweetness, it's perfect for busy weeknights.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 large sweet potatoes, peeled and cut into 1/2-inch dice (about 4 cups)
• 1 medium yellow onion, finely chopped
• 2 celery ribs, thinly sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, melt 2 tablespoons unsalted butter. Add the chopped onion and sliced celery; sauté until softened, about 4 minutes. Add minced garlic and cook 30 seconds until fragrant.
3. Transfer the sautéed vegetables to the slow cooker with the chicken.
4. Add the diced sweet potatoes, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to the slow cooker. Pour in 4 cups chicken broth and stir to combine.
5. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until chicken is cooked through and sweet potatoes are tender.
6. About 30 minutes before serving, stir in the heavy cream. Then, whisk in the cornstarch slurry to thicken the chowder. Cook on HIGH for 20-30 minutes uncovered until slightly thickened.
7. Taste and adjust seasoning if needed. Serve hot.

Garnish with fresh parsley or chives for a pop of color. The chowder is creamy yet light, with tender chicken and sweet potato in every bite. Serve with crusty bread for dipping.

Slow Cooker Low-Carb Cauliflower and Cheddar Chowder

Warm up with this keto-friendly cauliflower and cheddar chowder that’s rich, creamy, and totally low-carb. Let your slow cooker do the work while you enjoy a cozy meal without the guilt.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 240 minutes

Ingredients

Produce & Aromatics

• 1 large head fresh cauliflower, chopped into florets
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced

Dairy & Fats

• 4 tablespoons unsalted butter
• 8 ounces cream cheese, softened and cubed
• 1 cup heavy cream
• 8 ounces sharp cheddar cheese, freshly shredded
• 4 cups low-sodium chicken broth

Seasonings

• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon yellow mustard

Instructions

1. In a large skillet over medium-high heat, melt 2 tablespoons unsalted butter. Add the finely diced onion and cook until translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
2. Transfer the cooked onion and garlic to a 6-quart slow cooker. Add the cauliflower florets and 4 cups low-sodium chicken broth. Cover and cook on LOW for 3 hours or until cauliflower is fork-tender.
3. Using an immersion blender, puree the cauliflower mixture directly in the slow cooker until completely smooth. Alternatively, carefully transfer in batches to a blender and puree, then return to the slow cooker.
4. Add the remaining 2 tablespoons unsalted butter, cubed cream cheese, and heavy cream. Stir until the butter and cream cheese are fully melted and incorporated. Tip: Warm the cream cheese before adding for easier blending.
5. Stir in the velvety shredded cheddar cheese, fine sea salt, black pepper, and yellow mustard. Cover and cook on LOW for 1 more hour, stirring occasionally, until the cheese is fully melted and the soup is thick and creamy. Tip: For a sharper flavor, use extra-aged cheddar. Do not boil after adding cheese to prevent graininess.

Nothing beats the velvety texture of this chowder — it’s almost like a loaded baked potato soup but with just a fraction of the carbs. Serve with crispy bacon bits, extra cheddar, or fresh chives for a finishing touch that feels indulgent yet totally keto-friendly.

Conclusion

Pick a recipe, any recipe! This collection has everything from classic corn to seafood chowders. I bet you’ll find a new family favorite. Which one will you try first? Drop a comment below, and don’t forget to save this roundup on Pinterest!