This is a print preview of "Slow Cooker Chunky Vegetable Clam Chowder" recipe.

Slow Cooker Chunky Vegetable Clam Chowder Recipe
by Robyn Savoie

Slow Cooker Chunky Vegetable Clam Chowder

Warm up a chilly fall day with this hearty soup -- satisfying enough even for the most ravenous appetite.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 8

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.