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Seafood Chowder

"Our family requests this creamy chowder for Christmas Eve supper," reports Marlene Muchenhirn of Delano, Minnesota. "We enjoy it with a pot of chili, raw veggies, breadsticks and an array of baked goodies. It's an easy-to-serve and easy-to-clean-up meal between our church service and gift exchange."
  • Total Time
    Prep: 15 min. Cook: 4-1/4 hours
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2-1/2 cups milk
  • 4 medium carrots, finely chopped
  • 2 medium potatoes, peeled and cut into 1/4-inch cubes
  • 1 large onion, finely chopped
  • 2 celery ribs, finely chopped
  • 1 can (6-1/2 ounces) chopped clams, drained
  • 1 can (6 ounces) medium shrimp, drained
  • 4 ounces imitation crabmeat, flaked
  • 5 bacon strips, cooked and crumbled

Directions

  • In a 3-qt. slow cooker, combine soups and milk. Stir in the vegetables. Cover and cook on low for 4-5 hours.
  • Stir in clams, shrimp and crab; cover and cook 15-20 minutes or until heated through. Garnish each serving with bacon.
Nutrition Facts
1 cup: 224 calories, 8g fat (4g saturated fat), 68mg cholesterol, 1106mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 13g protein.

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