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Crock pot Recipe for Creamy Seafood Chowder
by Natalie Schloesser
Crock pot Recipe for Creamy Seafood Chowder
by Natalie Schloesser
I see myself as a fairly good cook. However, for some reason I never ventured to create a “clam chowder” type recipe. This is truly strange considering every time I go to a restaurant and they offer clam chowder, I order it. Perhaps part of the fear came from creating the cream base or cooking with clams. I’m not really sure, but I finally overcame the fear by cheating.
I know that we always teach our children not to cheat, but I have to admit that cheating in cooking is sometimes a wonderful thing. By cheating with this recipe, I’ve created the seafood chowder I love without a lot of preparation and hassle (and added a few extra twists). Enjoy!
2 cans cream of chicken soup
2 cans cream of potato soup
1 tsp garlic powder
2 tbsp minced onion
1 cup half and half
1 cup milk
¼ 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. Combine all ingredients except shrimp, mix well. Cover and cook on low 7-8 hours or high 3-4 hours. Add shrimp, cover and cook on high an additional 30-45 minutes until shrimp is tender.
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Natalie Schloesser may be contacted at http://www.natalies-recipes.com nschloesser@unchartedshores.com. Click here to view more of their articles.
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