clam chowder or potato soup
Mom's potato soup was almost always Clam Chowder...I do make a Potato Soup and so did she. Both recipes are so similar, the only real difference is the addition of clams. I have changed things through the years, the addition of cream cheese and the seasonings. Mom used milk (I use canned milk), hers had more broth, mine was thicker. She never used bacon. Still....Isn't comfort food and loving about coming home and tasting memories? My memories are of potatoes simmering in milk with onions, carrots, celery and salt and pepper. Poor people's food and ever so satisfying.
prep time
20 Min
cook time
3 Hr 35 Min
method
Slow Cooker Crock Pot
yield
4-6 serving(s)
Ingredients
- 4 cups potatoes, cubed
- 3/4 cup celery, diced
- 3/4 cup carrots, diced
- 3/4 cup onion, diced fine
- 2 cans chopped clams (leave out if you want potato soup)
- 2 cans evaporated milk (12 oz)
- 2 ounces cream cheese
- 1/2 cup bacon bits
- 1 tablespoon herbs de provence
- 1 teaspoon old bay garlic and herb seasoning
How To Make clam chowder or potato soup
-
Step 1Scrub potatoes and cube into a little more than bite sized pieces (leave the skins on). Dice the celery into small pieces. Into the CrockPot, potatoes on the bottom, celery on top. -
Step 2Finely dice the carrots and the onion. Add to the CrockPot. Dump in the clams (juice and all-IF WANTING CLAM CHOWDER), evaporated milk, seasonings, cream cheese, and bacon. You can stir, BUT DON'T DISTURB THE TATERS on the bottom.
-
Step 3Cook on high for 3 1/2 hours.....use a hand wire whisk to incorporate the cream cheese. Add salt and pepper until you get the perfect balance you want.
-
Step 4Serve with crackers, or bread. I am serving mine with both oyster crackers and a garlic bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes