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Crockpot Chunky Vegetable Clam Chowder
Introduce
Chef :
Keith VigonCrockpot Chunky Vegetable Clam Chowder
This will satisfy the largest of appetites is especially good on a chilly autumn evening makes 6 to 8 servings
Ingredient
2 (6 1/2 cans)
minced clams
1 cup
finely chopped onion
1 cup
chopped celery
1/2 cup
shredded carrot
1 teaspoon
sugar
1/4 teaspoon
salt
1/4 teaspoon
pepper
210 (1 half)
cans 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
Cooking instructions
* Step 1
Drain the clams, reserving liquid. Cover clams; chill
* Step 2
In a four or 5 quart crockpot combine reserved clamour liquid, potatoes, onion, celery, carrot, sugar, salt and pepper.
* Step 3
Stir in potato soup and 2 quarts water
* Step 4
Cover; and cook on low heat setting for 8 to 10 hours
* Step 5
If using the low heat setting turned to high heat setting and in a medium bowl combine the non-fat dry milk powder and flour. Gradually whisk in 1 cup of cold water; then stir into the soup
* Step 6
Cover and cook on high heat setting 10 to 15 minutes or until thickened
* Step 7
Stir in the clams, cover and cook five minutes more
* Step 8
Ladle soup into bowls and sprinkle each serving crumbled bacon and paprika
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
9. Understand the Impact of Food
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