Versatile and Easily adapted for other cream soups.
In separate skillet and in small amount of olive oil, saute onion until soft and transparent. Add celery and cook slightly.
In 6 qt crock pot: sautéed vegetables (above) and frozen hash browns. Cover BARELY with chicken broth (I use Knorr brand strongly reconstituted, but any kind will be fine). Cook on low for several hours or until hash brown pieces nearly indiscernible. Add cream/milk and continue to heat without boiling. For the thickening agent, add enough of the instant potato flakes for right consistency. (You can also use a flour/water paste for this step but with so many today on gluten-free diet, I use the potato flakes.) Add salt and pepper to taste.
Just prior to serving, add the undrained clams. At this point, you may want to add more chicken or clam flavoring, also.
Optional and Versatile: For potato soup, omit the clams. Add grated cheese if desired. Corn Chowder-omit clams and add corn.
For an attractive serving, add a few diced chives, dollop sour cream, and few bacon bits.
For an even RICHER soup, stir in cream cheese before adding the clams. When using cream cheese, I use less cream and more milk.
Note: I left bacon out when making this for clinic per request to make it 'vegetarian'. I sometimes add it and sometimes don't, otherwise.
I use the most inexpensive hash brown available. Altho I prefer the shredded, the diced would also be fine if you want pieces of potato. You can also use shredded raw potatoes but allow more cooking time. The above amount for clams makes this a very rich soup but less would be fine.
This recipe makes a huge amount. When needing a smaller amount, I continue as above but before adding the cream and clams, I remove some into freezer containers. When removing from freezer at a later date, I can then add clams, cheese, or whatever. Do not freeze with milk/cream/clams, however.
Leftovers may be kept for a day or so in refrigerator and may need to be thinned a little when serving.
If using the potato flakes for thickening, remember that it will thicken up more as it sits so less is better.
The cooking time totally depends on your own crock pot. Mine seems to cook hot; hence the time noted. Also, less cooking time will simply make for the potatoes to not cook down so much.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (306g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 659 | ||
Calories from Fat: 536 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.5g | 79 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 188.8mg | 58 % | |
Sodium 456.9mg | 16 % | |
Potassium 480.2mg | 13 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7.7g | ||
Protein 23.3g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 659
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