Aunt Cindy's Chicken Clam Chowder

Wonderfully hearty soup - great for a cold day and warm fire.

Yield: 12 servings
Community Recipe from

Ingredients

  • 1 pound(s) Bacon, diced
  • 1/2 pound(s) ham, cubed
  • 2 cup(s) chopped onions
  • 2 cup(s) chopped celery
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 2 cup(s) diced potatoes
  • 2 cup(s) cooked, diced chicken
  • 4 cup(s) chicken broth
  • 2 can(s) clams with juice
  • 1 can(s) shoepeg corn with liquid
  • 3/4 cup(s) flour
  • 4 cup(s) milk
  • 4 cup(s) shredded cheddar or jack cheese
  • 1/2 cup(s) heavy cream
  • 2 tablespoon(s) chopped parsley

Preparation

  1. Saute bacon, ham, onions and celery in skillet until bacon is crisp and onions are celery are limp - add salt and pepper. Combine all ingredients in a 6 QT. slow cooker except for flour, milk, cheese cream and parsley. Cover, cook on low for 6-8 hours or on high for 3-4 hours. Whisk flour into milk. Stir into soup along with cheese, cream and parsley. Cook one more hour on high.
July 2011

This recipe is a personal recipe added by huntersmom and has not been tested or endorsed by MyRecipes.

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