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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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Our family requests this creamy chowder for Christmas Eve supper, reports Marlene Muchenhirn of Delano, Minnesota. We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange. Ingredients:
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2-1/2 cups milk |
4 medium carrots, finely chopped |
2 medium potatoes, peeled and cut into 1/4-inch cubes |
1 large onion, finely chopped |
2 celery ribs, finely chopped |
1 can (6-1/2 ounces) chopped clams, drained |
1 can (6 ounces) medium shrimp, drained |
4 ounces imitation crabmeat, flaked |
5 bacon strips, cooked and crumbled |
Directions:
1. In a 3-qt. slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours.
2. Stir in clams, shrimp and crab; cover and cook 15-20 minutes or until heated through. Garnish each serving with bacon. Yield: 8 servings (2 quarts).
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