Seafood Chowder

Total Time Prep: 15 min. Cook: 4-1/4 hours
Yield 8 servings (2 quarts)
Test Kitchen Approved
"Our family requests this creamy chowder for Christmas Eve supper," reports Marlene Muchenhirn of Delano, Minnesota. "We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange."

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2-1/2 cups milk
  • 4 medium carrots, finely chopped
  • 2 medium potatoes, peeled and cut into 1/4-inch cubes
  • 1 large onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 can (6-1/2 ounces) chopped clams, drained
  • 1 can (6 ounces) medium shrimp, drained
  • 4 ounces imitation crabmeat, flaked
  • 5 bacon strips, cooked and crumbled

Directions

  1. In a 3-qt. slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours.
  2. Stir in clams, shrimp and crab; cover and cook 15-20 minutes or until heated through. Garnish each serving with bacon.

Nutrition Facts

1 cup: 224 calories, 8g fat (4g saturated fat), 68mg cholesterol, 1106mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 13g protein.

"Our family requests this creamy chowder for Christmas Eve supper," reports Marlene Muchenhirn of Delano, Minnesota. "We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange."
Recipe Creator

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