Clam Chowder
By
RC :)
@rcrc
1
Recipe was in Taste of Home a number of years ago but can no longer be found online.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
8
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
- 4 c
- red potatoes, cubed
- 3 c
- water
- 1
- medium carrot, grated
- 1
- small onion, chopped
- 2 tsp
- chicken bouillon granules (or 2 boullion cubes)
- 1 tsp
- dried parsley
- 1/2 tsp
- pepper
- 2 Tbsp
- flour
- 1/2 c
- cold water
- 3-6.5 oz. can(s)
- chopped clams, drained
- 2/3 c
- cubed or shredded velveeta (can use reduced fat)
- 1-12 oz. can(s)
- evaporated milk (can use reduced fat)
How to Make Clam Chowder
- 1Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until potatoes are tender.
- 2Combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- 3Reduce heat. Add clams and cheese. Cook and stir until cheese is melted.
- 4Stir in milk; heat through.
About Clam Chowder
Course/Dish: Chowders
Main Ingredient: Fish
Regional Style: American
Hashtag: #new england clam chowder
