 |
Prep Time: 60 Minutes Cook Time: 540 Minutes |
Ready In: 600 Minutes Servings: 12 |
|
Feeds an army! Ingredients:
1 lb bacon, diced |
2 large onions, chopped |
2 cups diced celery |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 -3 cups diced potatoes |
2 cups chicken, diced and cooked |
4 cups chicken broth |
2 cans clams, with juice or 2 bottles clam juice |
1 can corn, undrained |
3/4 cup flour |
4 cups milk |
4 cups shredded cheddar cheese |
1/2 cup whipping cream, unwhipped |
Directions:
1. Saute bacon in skillet until bacon is crisp, you may have to do this in stages.
2. Reserve a portion of the bacon drippings Saute onions dn celery in bacon drippings until limp, add salt and pepper.
3. Combine all ingredients except flour, milk, cheese, and cream Cover and cook on low 8 to 10 hours, mixture will need a large crockpot Whisk flour into milk.
4. Stir into soup along with cheese and whipping cream.
5. I had to transfer have of the chowder to the stove to have enough room.
6. If finishing on stove, stir until chowder thickens.
7. If finishing in crockpot, cover and cook one hour on high.
|
|