Seafood Chowder

By dette

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

• 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
• 8 8

Details

Servings 8
Cooking time 19mins

Preparation

Step 1

Directions
In a 3-qt. slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours. Stir in clams, shrimp and crab; cover and heat through, about 20 minutes. Garnish each serving with bacon. Yield: 8 servings.