SEAFOOD CHOWDER

Seafood Chowder image

"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."

Provided by Taste of Home

Categories Lunch

Time 4h30m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

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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

Steps:

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 cook 15-20 minutes or until heated through. Garnish each serving with bacon.

Nutrition Facts : Calories 224 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1106mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.

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