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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
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This is amazingly easy and it tastes like you slaved over it. Ingredients:
2 cans clams, undrained |
1 lb small cooked shrimp (can use canned or raw) frugal cooks note: use a half-pound of shrimp, & cut each into 2 or 3 pieces before adding them to the chowder. |
1 can cream of chicken soup |
1 can cream of potato soup |
1 tsp garlic (powder or minced) |
2 t minced or dried onion |
1 cup milk |
1 cup half & half |
1/4 tsp black pepper |
1 cup celery |
1 tsp creole seasoning (mesquite seasoning works beautifully too. cajun would be good.) |
8 oz frozen corn |
1/2 lb frozen scallops (optional) |
1 or 2 small frozen fish fillets (opt.) (no need to thaw - or put everything else in 1st, by then it's thawed enough to cut into pieces) |
Directions:
1. Spray crockpot with cooking spray. Combine all ingredients except shrimp, mix well.
2. (if using fish or scallops, put them in with everything else)
3. Cover and cook on low 7-8 hours, or high 3-4 hours
4. Add shrimp
5. Cook an additional 15 minutes or so, to heat through.
6. Notes:
7. If you used a whole fish fillet, flake before serving.
8. If you need to make a ton of chowder, use 2 cans each of cream of chicken & cream of potato. No need to increase the other ingredients - it still comes out great.
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