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Crockpot Clam Chowder Soup Recipes

Clam chowder is usually made in a pot rather than in a slow cooker, but if you want to cook something tasty because you are planning to be out all day and back late, this recipe is a real winner. You will need a can each of celery soup, potato soup, New England style clam chowder, and some Half & Half and whipping cream. Parsley adds an herbal flavor and you can also add a couple of chopped potatoes if you want more texture.

This is not a low-fat recipe but it is a rich, creamy dish which must be savored. You can serve it just as it is or you can steam a few fresh clams and add those at the end. Serve this with crackers or bread for soaking up the lovely juices. This is a winter warmer of a dish but too good to save only for the winter. Why not enjoy this on a warm summer evening too? Clam chowder soup recipes certainly make a change from summer salads.

Do not attempt to cook the fresh clams in the crockpot. They need to be cooked in or steamed over hot liquid for five or ten minutes or until they open up, for the best flavor and texture. They would cook too slowly in the crockpot and end up tough and stringy. The canned ones are fine in there though, since they are already cooked. Crockpot clam chowder is perfect if you want your dinner ready as soon as you get home.

Creamy Slow Cooker Clam Chowder
Summary: Canned soup is combined with potatoes, clams and cream to bring you this wonderful take on clam chowder. Slow-cook the soup for a rich, smooth result.
Author:
Cuisine: American
Recipe type: Chowder
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 10¾ oz can New England clam chowder
  • 1 quart Half & Half
  • 10¾ oz can condensed cream of celery soup
  • 10¾ oz can condensed cream of potato soup
  • 2 peeled chopped potatoes
  • 13 oz canned clams
  • 1 pint heavy whipping cream
  • 2 tablespoons chopped fresh parsley leaves
  • 20 fresh clams (optional)
Instructions
  1. Drain half the liquid off the clams and discard.
  2. Add the remaining clams and liquid to the crockpot, along with all the other ingredients except the fresh clams.
  3. Cover and cook on low for 6 to 8 hours.
  4. If you wish to garnish the chowder with fresh clams, add them to a rack inside a pot with an inch of water, cover the pot, and steam them for 5 to 10 minutes or until they open.
  5. The clams should not touch the water but be above it.
  6. Discard any which have not opened after 10 minutes and garnish the chowder with the rest of them.

Photo Description:

Cooking food in the crockpot is handy for some, since they can get home to a hot meal without having to cook anything, and it is also popular for another reason. Slow cookers are fantastic at blending ingredients. Add your clams, soups, and seasonings to the crockpot and the flavors will combine and meld like you would not believe. The resulting crockpot clam chowder has an amazing flavor and you will love its rich, creamy thickness. This is comfort food at its finest and you can add a few fresh clams on top for an elegant look.

 


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Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.


Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.


In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.


Thanks for visiting,


Christine

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