Recipe by Lanae Peterson
Feeds an army!
Top Review by Erik P.
Wow! I followed the recipe as close as I could, but I have a small crockpot, so I had to transfer half to a pot on the stove as well. I also couldn't fit an onion in, but I had HUGE onions,so, it didn't make too much difference. I also probably added a little more broth and cream, due to portion sizes I bought not adding up exactly to the recipe. It made it a little more watery than I liked, but I'm sure next time I make it (soon!) I'll be able to ccounteract that. It tastes great and it made so much. I like crumbling saltines into all my soups so that helped any wateriness. I can't get enough of this. Can't wait to try it again, now that I know what to expect.
- 1 lb bacon, diced
- 2 large onions, chopped
- 2 cups diced celery
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 -3 cups diced potatoes
- 2 cups chicken, diced and cooked
- 4 cups chicken broth
- 2 cans clams, with juice or 2 bottles clam juice
- 1 can corn, undrained
- 3⁄4 cup flour
- 4 cups milk
- 4 cups shredded cheddar cheese
- 1⁄2 cup whipping cream, unwhipped
Directions See How It's Made
- Saute bacon in skillet until bacon is crisp, you may have to do this in stages.
- Reserve a portion of the bacon drippings Saute onions dn celery in bacon drippings until limp, add salt and pepper.
- Combine all ingredients except flour, milk, cheese, and cream Cover and cook on low 8 to 10 hours, mixture will need a large crockpot Whisk flour into milk.
- Stir into soup along with cheese and whipping cream.
- I had to transfer have of the chowder to the stove to have enough room.
- If finishing on stove, stir until chowder thickens.
- If finishing in crockpot, cover and cook one hour on high.