Prep Recipes---Clam Chowder

[Lady of the Lake]

I made this clam chowder from a recipe I found on the web and changed around a bit. It was surprisingly good. It occurred to me that it might be a good idea to start a thread of recipes which can be make from (or mostly from) preps. So here goes...

Clam Chowder

3 (or more) slices cut-up bacon
2 (6.5 oz) cans minced clams (reserve juice)
About 3 cups peeled, diced raw potatoes (I used about 4.5 cups)
1 chopped onion
Small shredded carrot for color (optional)
1 (8oz) bottle clam juice*
1 can undiluted mushroom soup
Pepper to taste
2 (12 oz) cans evaporated milk

Cook bacon and drain. Drain clams, reserving juice. Put clams in Frig.
Put juice in crock pot and add bottle of clam juice. *OR add water to juice from canned clams to equal 1-3/4 cups. Add potatoes, onions, carrot, mushroom soup, pepper and bacon. Stir well.
Cool on low 9-11 hrs or on high 4-5 hrs. Stir in clams and evaporated milk and cook about 1 hr more.

Makes 1/2 gallon

 

[Wimpy]

Hey Lady someone forgot

"The Garlic "

 

[jae]

Lady of the Lake,

I love clam chowder, so I'll be trying your recipe soon!

Fall is such a great time to bring out the soup recipes....so I'll add another one to your thread.

I haven't tried it...but I think you could adapt this to your preps recipes, by using what you have on hand. (Like using dehydrated potatoes, onions, canned corn, and canned or dried milk.)

Sante Fe Chicken and Corn Chowder

1/2 t.cayenne
1/2 t. cumin
1/4 t. chili powder
2 srips bacon, diced
1 red bell pepper
1 green bell pepper
1/2 yellow onion
1 small can diced roasted green chilis
1/2 stick butter
As needed flour
2 cans chicken broth
1 pint half and half
2 potatoes, cooked and diced
1/2 c. corn, frozen
1 c. chicken, cooked and diced
1/4 c. cilantro, chopped

Render bacon in skillet with all peppers,
onion and seasonings. When peppers are
tender, add butter. After melted, add
enough flour to soak up the fat from the
butter and bacon. Cook flour for 1 minute,
stirring, in order to get rid of raw flour
taste. Slowly add chicken broth, a half can
at a time, while stirring. Simmer for 15
mins. or until soup has thickened. Add half
and half, potatoes, corn, chicken and
cilantro. Simmer for 15 more mins. Makes 2
quarts.

This can be served as a soup, or, if
thickened further, as a main dish over rice.

edited to add:

The last time I made this, I made a few changes. I guess I should add those...but you could make your own.

I added one whole onion, used a half pound of bacon, about 5 or 6 small red potatoes, (with the skin)...about a cup of frozen corn and another can of creamed corn.

I made it thick and my family loved it. (My DH added a healthy shake of hot sauce to it !)

 

[Homestyle]

Here is my favorite clam chowder recipe:

Clam Chowder

3 slices bacon, diced
1 cup celery, diced
3 Tbls. onion, diced
3 cups water
3 med. potatoes, peeled & diced
1/4 cup butter or margarine
6 Tbls. flour
1 3/4 tsp. worcestershire sauce
1 tsp. salt
dash of pepper
2 cans minced or chopped clams
1 cup milk

Cook bacon: drain reserving drippings. Saute onion & celery in drippings (5-10 min.). Drain, set aside. Combine potatoes, worcestershire, salt, & pepper with water in a large pot. Add clams, bacon & vegetables. Simmer 20 minutes or until potatoes are fork tender. Melt butter in skillet, blend in flour & stir over low heat 5-6 min., (don't brown). Add milk, slowly: stirring until smooth & thick. Add to clam mixture. Heat, but DON'T BOIL...