Crockpot Vegetable Clam Chowder 2 6 1/2 oz cans minced clams 2 c. peeled potatoes, cut into 1/2â³ cubes 1 c. finely chopped onion 1 c. chopped celery 1 tsp. sugar 1/4 tsp. salt 1/4 tsp. pepper 2 10 3/4 oz cans condensed cream of potato soup 2 c. water 1 c. nonfat dry milk powder 1/3 c. flour 1 c. cold water 4 slices bacon, crisp-cooked, drained, and crumbled Paprika
Drain clams, reserving liquid. Cover clams; chill. In CP combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and papper. 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 nonfat dry milk powder and flour. Gradually whisk in 1 c. 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. Makes 6 to 8 servings. http://groups.yahoo.com/group/casseroles_and_crockpots/ Looking for some new crockpot recipes? Casseroles?
