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Corny Clam Chowder

SUBMITTED BY: Karen Johnston

"Cream gives richness to the canned items that make up this satisfying chowder. 'I sometimes make it in the slow cooker, so it can simmer while I finish work around the house,' informs Karen Johnston of Syracuse, Nebraska."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (14.75 ounce) can cream-style corn
  • 1 (10.75 ounce) can condensed cream of potato soup, undiluted
  • 1 1/2 cups half-and-half cream
  • 1 (6.5 ounce) can minced clams, drained
  • 6 bacon strips, cooked and crumbled

DIRECTIONS

  1. In a saucepan, combine corn, soup and cream; heat through. Stir in clams; heat through. Garnish with bacon.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 12, 2007 by BMCNICHOL
This is a good, basic, quick recipe. Added salt and pepper when cooking. I doubled the recipe... MORE


 
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