Morehart's Clam Chowder |
"A deliciously simple homemade clam chowder recipe that warms your soul via and via! This tastes like some thing you is probably served at a southern coastal restaurant. This goes fine with a nice crisp green salad and warm crusty bread."
Ingredients :
- 6 large potatoes, cubed
- 1 (8 ounce) bundle sliced clean mushrooms
- 1 yellow onion, chopped
- half of inexperienced bell pepper, minced
- 2 quarts half of-and-half of
- 5 (6 ounce) cans clams in clam juice, undrained
- 2 (10.75 ounce) cans condensed cream of mushroom soup (which includes Campbell's®)
- half cup butter
- 1 tablespoon chopped parsley
- salt and ground black pepper to flavor
- 1 pinch seafood seasoning (which includes Old Bay®), or to taste
Instructions :
Prep : 20M | Cook : 10M | Ready in : 1H20M |
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- Bring a massive pot of gently salted water to a boil and upload potatoes, mushrooms, onion, and green pepper. Reduce heat to low; cook dinner veggies at a simmer till potatoes are soft, about half-hour. Drain. Place boiled vegetables returned into the pot and lift warmth to medium.
- Stir 1/2-and-half, clams with their juice, cream of mushroom soup, butter, and parsley into vegetables; deliver to a boil, stirring on occasion. Reduce warmth to low and simmer until thickened, about half-hour; stir frequently. Season with salt, black pepper, and seafood seasoning.
Notes :
- I surprisingly advise utilising a food processor for the slicing/mincing of the greens. Also, please observe that this soup comes in very accessible with sneaking veggies into choosy eaters! I know that my own mother might sneak in pureed carrots aka 'orange powder' extra regularly than now not. Just understand that this recipe is distinctly customizable and really filling. It additionally freezes properly.
- If the soup will become too thick, you can skinny it with milk and readjust the seasonings.
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