Morehart's Clam Chowder
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Ingredients1 h 20 m servings 604 cals
Original recipe yields 10 servings
- Bring a large pot of lightly salted water to a boil and add potatoes, mushrooms, onion, and green pepper. Reduce heat to low; cook vegetables at a simmer until potatoes are tender, about 30 minutes. Drain. Place boiled vegetables back into the pot and raise heat to medium.
- Stir half-and-half, clams with their juice, cream of mushroom soup, butter, and parsley into vegetables; bring to a boil, stirring occasionally. Reduce heat to low and simmer until thickened, about 30 minutes; stir often. Season with salt, black pepper, and seafood seasoning.
- Cook's Notes:
- I highly recommend utilizing a food processor for the chopping/mincing of the vegetables. Also, please note that this soup comes in very handy with sneaking vegetables into picky eaters! I know that my own mother would sneak in pureed carrots aka 'orange powder' more often than not. Just know that this recipe is highly customizable and very filling. It also freezes well.
- If the soup becomes too thick, you can thin it with milk and readjust the seasonings.
Per Serving: 604 calories; 35.2 g fat; 57 g carbohydrates; 17.9 g protein; 110 mg cholesterol; 906 mg sodium. Full nutrition
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