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Sunday, May 16, 2010

Soupy Sunday.... Slow-Cooked Clam Chowder

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.
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*****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.

Enjoy!

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