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Chunky Vegetable Clam Chowder Recipe
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This Chunky Vegetable Clam Chowder recipe makes 6-8 servings.
What You Need
• 2 (6 1/2 oz.) cans minced clams
• 2 cups peeled potatoes, cut into half-inch cubes
• 1 cup finely chopped onion
• 1 cup chopped celery
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (10 3/4 oz.) cans condensed cream of potato soup
• 2 cups water
• 1 cup nonfat dry milk powder
• 1/3 cup flour
• 1 cup cold water
• 4 slices bacon, crisp-cooked, drained, crumbled
• Paprika
What To Do
1. Drain clams, reserving liquid. Cover clams; chill.
2. In crockpot, combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and pepper.
3. Stir in potato soup and 2 cups water.
4. Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
5. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 cup cold water; stir into soup at end of first cooking time.
6. Cover; set heat to high and cook another 10-15 minutes or until thickened.
7. Stir in clams. Cover; cook 5 minutes more.
8. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika.
Return to Crockpot Stew Recipes index
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