Tuesday, February 21, 2017

Clam Chowder

6 Potatoes, peeled and cut into bite sized pieces
1/4 teaspoon black pepper
1/2 chopped onion
2 carrots, coarsely chopped
1 stalk if celery, coarsely chopped
1 Tablespoon parsley flakes
1 teaspoon  salt
4 Chicken bouillon broth cubes
5 Cups water
1 can cream of mushroom soup
2 small cans of clams (minced)
1 large can mushrooms with stems and pieces, drained
1-13 oz can evaporated milk

Combine first 10 ingredients and simmer, add clams, mushrooms, and evaporated milk. Heat and simmer 10-15 minutes

I omitted the cream of mushroom soup, substituted fresh mushrooms for the canned mushrooms, and used Swanson chicken broth instead of the bouillon cubes and water. The end product was good but didn't thicken without the soup.

This is an easy winter soup, most of the ingredients are easy to keep on hand, too.

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