My kids love clam chowder! Wrong time of year, I know... but, this is a great recipe for Lenten "no meat" Fridays.
Also great on these cool Spring evenings - especially a day like today.... kind of cool and rainy.
This is a "semi-homemade" recipe, since it calls for canned soups.
Slow-Cooked Clam Chowder
3 10 3/4oz. cream of potato soup (Campbell's)
2 10 3/4oz. New England clam chowder (Campbell's)
1/2 c. butter (I use a little less)
1 small onion, diced
1 pint half & half
2 6oz. cans clams, chopped
Combine all ingredients in slow-cooker. Cover and cook on Low for 2 - 4 hours.
*****I feel that a full 1/2 c. butter is too much, but you can use that much if that's how you like it. I actually use about 1/2 that much. Play around and see how your family prefers it!
*****Don't add too much salt... the canned soups have plenty of sodium; we like ours with lots of fresh ground pepper, though!
***** we love to have plenty of oyster crackers on hand with this chowder!
***** if you serve it with a small garden salad and corn-on-the-cob, you've got a simple meal.