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  • Slow Cooker Chunky Vegetable Clam Chowder

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    Slow Cooker Chunky Vegetable Clam Chowder
    Prep: 20 min Cook: 8 hours Servings: 8
    by Robyn Savoie
    381 recipes
    >
    Warm up a chilly fall day with this hearty soup -- satisfying enough even for the most ravenous appetite.

    Ingredients

    • 13 Oz. Canned Clams, Minced
    • 2 Cups Potato, Peeled & Cubed
    • 1 Cup Onion, Diced
    • 1 Cup Celery, Diced
    • 1/2 Cup Carrot, Shredded
    • 1 Tsp. Granulated Sugar
    • 1/4 Tsp. Salt
    • 1/4 Tsp. Ground Black Pepper
    • 21 1/2 Oz. Canned Condensed Cream of Potato Soup
    • 2 Cups Water
    • 1 Cup Non-Fat Dry Milk Powder
    • 1/2 Cup All Purpose Flour
    • 1 Cup Cold Water
    • Garnish:
    • 4 Slices Cooked Bacon, Crumbled
    • 2 - 3 Dashes Paprika
    • 2 - 3 Dashes Parsley Flakes

    Directions

    1. Drain clams, reserving liquid. Cover clams; chill.
    2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and pepper. Stir in potato soup and 2 cups water. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
    3. If using low-heat setting, turn to high-heat setting. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 cup cold water; stir into soup. Cover; cook on high-heat setting 10 to 15 minutes or until thickened.
    4. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika.
    5. Tip: I get my clams fresh from the seafood section at the grocery. They usually have it precooked and shelled in deli salad containers.

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