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Soups, Stews and Chowders
New England Clam Chowder
3 slices bacon, cut up
2 6 1/2 oz. cans minced clams
3 medium potatoes, peeled and diced
1 cup onion, chopped
1 carrot, shredded
1 10 3/4 oz. can cream of mushroom soup
1/4 tsp. pepper
2 12 oz. can evaporated milk
In a skillet, cook the bacon and drain. Drain the clams, reserving
the liquid and add water to the liquid equal to1 1/2 cups. Cover the
clams and chill. In the Crock-Pot
®
Slow Cooker, combine reserved clam
liquid, potatoes, onion and carrot. Stir in the cream of mushroom soup
and the pepper. Cover, cook on Low for 9-11 hours or on High for
4- 5 hours. When the cook time in finished, add the evaporated milk
and cook on High for 1 hour.
Recommended Unit Size: 4 - 7 Quarts
Soups, Stews and Chowders
Potato and Mushroom Chowder
1/2 cup onion, chopped
1/4 cup butter
2 tbs. flour
1 tsp. salt
1/2 tsp. black pepper
2 cups water
3 cups mushrooms, sliced
1 cup celery, chopped
2 cups potatoes, peeled and diced
1 cup carrots, chopped
2 cups milk
1/2 cup Parmesan cheese, grated
In a skillet, sauté the onion and celery in the butter until the onion
is translucent. Remove from heat and add the flour, salt and pepper.
Stir and place in the Crock-Pot
®
Slow Cooker. Add the water and
then stir in the potatoes, mushrooms and carrots. Cover and cook
on Low for 6 - 8 hours or on High for 3 - 4 hours. When cooking
time is finished, add the milk and Parmesan cheese and cook for
30 minutes on High.
Recommended Unit Size: 4 - 7 Quarts
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