I made this a couple months ago for some friends. I don’t actually eat clam chowder and have no idea what it tastes, so this was an experiment for me. The entire pot was gone, so I guess it went well!
Rich & Easy Clam Chowder
- 3 10 ¾ oz. cans cream of potato soup
- 2 10 ¾ oz. cans of New England clam chowder
- ½ c. butter
- 1 small onion diced
- 1 pint half-and-half
- 2 6 ½ oz. cans chopped clams
- 1-2 tsp. freshly ground black pepper
Combine all ingredients in slow cooker. Cook on low, stirring occasionally, for about 2 hours.
The original instructions say to cover and cook on low for 2-4 hours. I found that it was ready in closer to 1-2 hours, stirring occasionally.
This recipe was adapted from the Fix It & Forget It Cookbook.