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Archive for January 21, 2018
Rich & Easy Clam Chowder takes just minutes to prep, and then simmers away in the slow cooker for an easy evening meal.
I first made a version of this Rich & Easy Clam Chowder years ago, back when I had just started this blog. The original post is embarrassing – I didn’t even include a picture. Insane, right?! Despite the sad state of that post, people continue to visit it, so I finally decided it was time to update the recipe – and National Soup Swap Day was the perfect excuse to do so.
Since I had never heard of National Soup Swap Day before this year, I’ll give you a bit of the background, compliments of Soup Swap. The holiday was officially founded on 2006 and has its roots in a Seattle man named Knox Gardner, who started swapping soup with his friends in an effort to bring some variation in soups (some times one batch is just too much to finish!) during a dreary season. Today, Soup Swap is on a mission to encourage healthy eating and community spirit through soup.
This Rich & East Clam Chowder does make quite a large portion – easily enough to feed 6 – and is a comforting lunch or dinner during these cold weather months. As I went to remake my old recipe, I struggled to find the products I used. Everything was in different sizes, if I could find it at all, and many in different variations. So this recipe has been updated with what I was able to find in my local supermarket. I also added a bit more clams and did a bit more tweaking of the prep and quantities. I didn’t have any – I’m actually not a fan of clam chowder – but my hubby at it for 3 days straight, so I’ll call it a winner.
- 1 Tbs. olive oil
- 1/2 onion, chopped
- 2 18.5 oz. cans of New England Clam Chowder
- 2 18.5 oz. cans of creamy potato soup (I used one with bacon and cheese)
- 3 6 1/2 oz. cans chopped clams, drained of juices
- 2 Tbs. butter
- 1 pint half-and-half
- 1 Tbs. ground pepper
- Place olive oil and onion in a microwave safe bowl. Stir to coat. Microwave for 45-90 minutes, stirring halfway through, until onions are translucent.
- Add onion and remaining ingredients to the crock of a slow cooker. Stir to combine.
- Cook on low for 3-4 hours, stirring occasionally.
- Serve hot, with oyster crackers or saltines.
Thanks to Kate at Kate’s Recipe Box for hosting today’s group of bloggers in their celebration of National Soup Swap Day. Warm up this winter and check out their creations, below!
- Basil Turkey Soup by Jolene’s Recipe Journal
- Black Bean and Ham Bone Soup by A Day in the Life on the Farm
- Easy Cream of Broccoli Soup by Simple and Savory.com
- Middle Eastern Meatball Soup with Vegetables by Kate’s Recipe Box
- Port Wine Cream of Mushroom Soup by The Redhead Baker
- Rich and Easy Clam Chowder by Books n’ Cooks (above!)
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