[Easy} New England Clam Chowder
Servings: 6
Equipment
- slow cooker
Ingredients
- 2 cans cream of potato soup 10.5 ounce cans
- 2 cans cream of celery soup 10.5 ounce cans
- 2 cans New England Clam Chowder use 10.5 ounce cans if you can find them. I usually just use one of the bigger cans since I can't find the 10.5 size.
- 1 can minced clams-drained
- 1 qt. half & half
- 1 stick butter I use unsalted since there's a lot of salt in the soup
Instructions
- Pour all soups into the slow cooker
- Add clams
- Add half and half
- Stir to combine
- Add butter and pepper to taste
- Place lid on slow cooker and cook on high for 2 hours or low four 4 hours.
- If cooking on the stove top, add all ingredients to a stock pot and stir frequently. Cook on medium heat until butter melts them lower temperature and cook for 20 more minutes.