Slow Cooker Cream Of Mushroom Clam Chowder

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#126138

A slow-cooker is your best bet for an all-day clam chowder that you don't have to keep an eye on. Evaporated milk and cream of mushroom soup do the trick for an ultra-creamy chowder.

serves/makes:

ready in:
2-5 hrs

ingredients

4 slices bacon, cut into small pieces
3 potatoes, peeled and cubed
1 cup chopped onion
1 carrot, peeled and grated
1 can (10.75 ounce size) cream of mushroom soup
1/4 teaspoon black pepper
2 cans (12 ounce size) evaporated milk
1 cup water
1 can (6 ounce size) minced clams

directions

Add the bacon, potatoes, onion, carrot, cream of mushroom soup, black pepper, evaporated milk, and water to the crock pot. Mix gently.

Cover the crock pot and cook on low heat for 3 hours. Stir in the clams and their liquid and cook for 30 more minutes or until the potatoes are tender.

Serve the cream of mushroom clam chowder hot.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.