I see myself as a rather very good cook. I can make anything without a recipe, make my own recipes, and change any recipes I have to fit my family’s tastes. However, for some reason I never ventured to generate a “clam chowder” sort recipe. This is genuinely bizarre thinking of every single time I go to a cafe and they provide clam chowder, I get it. I love clam or creamy seafood chowder, and frequently when I love a recipe I am anxious to attempt it. But yet again, for some purpose I would shy away from hoping this. Most likely aspect of the concern came from creating the cream base or cooking with clams. I am not genuinely positive, but I finally overcame the fear by dishonest.

I know that we generally educate our kids not to cheat, but I have to acknowledge that dishonest in cooking is often a excellent factor. By cheating with this recipe, I’ve made the seafood chowder I adore without having a large amount of planning and inconvenience (and included a couple additional twists). Delight in!

2 cans product of hen soup

2 cans product of potato soup

1 tsp garlic powder

2 tbsp minced onion

1 cup half and fifty percent

1 cup milk

ΒΌ tsp black pepper

1 cup celery

2 10 ounce cans of clam, undrained

1 tsp creole seasoning

4 medium potatoes, peeled and chopped

1 16 oz package frozen corn

1 pound pre-cooked tail off shrimp

Spray crock pot with cooking spray. Mix all ingredients except shrimp, combine nicely. Protect and cook dinner on minimal 7-8 hours or high 3-4 several hours. Increase shrimp, protect and prepare dinner on higher an supplemental 30-45 minutes till shrimp is tender.

Source by Natalie Schloesser


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