Crockpot Clam and Vegetable Chowder Recipe I
Crockpot Clam and Vegetable Chowder Recipe I
2 canned minced clams (6.5 oz); drained & liquid reserved
1 cup of onion; minced
1 cup of celery; chopped
1/4 tsp of ground black pepper
1/4 tsp of salt
2 canned cream of potato soup (condensed, 10.75 oz)
1 tsp of white sugar
1 cup of milk powder (non-fat, dry)
3 c. of water; divided
1/3 cup of all-purpose flour
1 c of carrots; diced
2 cup of potatoes; pared & cut into half-inch cubes
4 bacon slices; cooked crisp, drained, & crumbled
A dash of paprika
Drain the clams. Transfer to a medium-sized bowl. Cover with cling wrap and chill. Reserve the liquid.
Combine the clam liquid, 2 cups of water, cubed potatoes, chopped onions, chopped celery, carrots, salt, white sugar, cream of potato soup, and pepper in a crockpot. Mix well. Cover with lid. Set heat to low. Cook for 6-8 hours, stirring occasionally.
About an hour into cooking the soup, mix the nonfat powdered milk, all-purpose flour, and remaining cup of water into a medium-sized bowl. Whisk well ’til smooth.
Pour this into the soup together with the clams. Put the lid back. Set heat to high. Cook ’til soup thickens (about 10-15 minutes), stirring constantly.
Ladle the soup into individual soup bowls; and then sprinkle with paprika and bacon bits prior to serving.
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