Aunt Cindy's Chicken Clam Chowder |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
1 pound(s) bacon, diced |
1/2 pound(s) ham, cubed |
2 cup(s) chopped onions |
2 cup(s) chopped celery |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 cup(s) diced potatoes |
2 cup(s) cooked, diced chicken |
4 cup(s) chicken broth |
2 can(s) clams with juice |
1 can(s) shoepeg corn with liquid |
3/4 cup(s) flour |
4 cup(s) milk |
4 cup(s) shredded cheddar or jack cheese |
1/2 cup(s) heavy cream |
2 tablespoon(s) chopped parsley |
Directions:
1. Saute bacon, ham, onions and celery in skillet until bacon is crisp and onions are celery are limp - add salt and pepper. Combine all ingredients in a 6 QT. slow cooker except for flour, milk, cheese cream and parsley. Cover, cook on low for 6-8 hours or on high for 3-4 hours. Whisk flour into milk. Stir into soup along with cheese, cream and parsley. Cook one more hour on high.
|
|