Chunky Vegetable Clam Chowder -

Chunky Vegetable Clam Chowder

Ingredients

2 x 6 ½ oz cans minced clams
2 cups peeled potatoes, cut into ½” cubes
1 cup finely chopped onion
1 cup chopped celery
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
2 x 10 ¾ oz cans condensed cream of potato soup
2 cups water
1 cup non-fat dry milk powder
⅓ cup flour
1 cup cold water
4 slices bacon, crisp-cooked, drained and crumbled
Paprika

Details

Serves: 6

Method

Drain clams, reserving liquid. Cover clams; chill. In slow cooker combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt and pepper. Stir in potato sour and 2 cups water.

Cover; cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. If using low heat setting, turn to high. In a medium bowl combine non-fat dry milk powder and flour. Gradually whisk in 1 cup cold water; stir into soup. Cover; cook on high 10 to 15 minutes or till thickened. Stir in clams.

Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika. 

Related food category:

• Soup