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Corny Clam Chowder

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."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (1)

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 12, 2007 by BMCNICHOL   view full review
This is a good, basic, quick recipe. Added salt and pepper when cooking. I doubled the recipe...

 

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