Chunky Vegetable Clam Chowder

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 8 hrs 15 mins

Chunky Vegetable Clam Chowder

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Directions

  1. Drain clams, reserving liquid. Cover clams; chill.
  2. In a 3-1/2-, 4-, or 5-quart crockery cooker combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and pepper. Stir in potato soup and 2 cups water.
  3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  4. If using low-heat setting, turn to high-heat setting. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 cup cold water; stir into soup. Cover; cook on high-heat setting 10 to 15 minutes or until thickened.
  5. Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika.
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Nutrition Facts (Chunky Vegetable Clam Chowder)

  • Per serving:
  • 268 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 49 mg chol. ,
  • 735 mg sodium ,
  • 43 g carb. ,
  • 14 g pro.
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