Peel potatoes and cut into bite sized squares.
Cover with water and cook; drain.
Add butter, onions, soup, chowder, milk and salt and pepper.
Bring to a boil, then simmer until soup is right consistency.
I prefer this to simmer in crock-pot for 2 to 3 hours.
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
ny water to the condensed soup) and using low heat bring
elery soup, cream of potato soup, and the New England clam chowder and
br>Mix cream and potato soup together in a bowl.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
For the soup:
Heat the oil in
he water, salt, pepper, chicken soup granules and milk. Simmer on
nto remaining milk. Whisk into soup. Bring to a boil, stirring
Pour soup into 2 quart sauce pan.
Add chopped clams and 2 tablespoons of juice from clams.
Add thyme, salt and pepper.
Stir all together and heat over medium heat until bubbly then let simmer on low for 20 minutes.
Place in individual bowls and sprinkle with crumbled bacon and serve.
Saute green onions, garlic, and red pepper in butter in a large saucepan over medium heat, stirring constantly, until tender.
Combine the soup and milk, stirring well. Add the soup mixture, corn and remaining ingredients to the saucepan. Reduce heat to medium-low; cook, stirring constantly, just until the cheese melts. Serve immediately.
Mix cream of celery soup, cream of potato soup, clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half cream, and whipping cream into a slow cooker.
Cover, and cook on low for 6 to 8 hours.
potato soup and chicken soup; blend well. Add all remaining chowder ingredients except
In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do.
Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
Remove any skin from fish and cut in small cubes.
In a nonstick pan, saute green pepper, onion, potato, and mushrooms in melted butter for 8-10 minutes.
Add fish and cook for 10 minutes, stirring frequently.
In a large saucepan, mix the soup and milk until smooth.
Add the corn and wine and stir.
Simmer for 5 minutes, stirring constantly.
Do not boil.
Add the fish mixtures, by spoolfuls, stirring constantly.
Add salt, pepper and pimento.
Simmer, just below boiling for 5 minutes.
Serve.
njoy.
Like most chili recipes, this one tastes better the
nd stir in nacho cheese soup, chopped cilantro, and lime juice
Cook veggies in butter or margarine until tender.
Add chicken broth, soup and pepper.
Cover and simmer 30 minutes.
Blend milk and flour; stir into chowder.
Add cheese and parsley.
Heat through until cheese melts and chowder thickens.
Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours.
Fry bacon crisp and crumble.
Saute onions in bacon fat.
Add bacon and onions to soup mixture.