oceanloverOH
12-06-2013, 02:08 PM
Below freezing and snowing today here in Dayton OH. 3" of snow already; about 5"-8" total expected. Brrrrrrrrrr. So I thought I would make a nice fresh, hot soup for dinner tonight. Here's an easy one:
Vegetable-Clam Chowder
2 cans Campbell’s Cream of Mushroom Soup or Cream of Potato Soup
2 soup cans milk
4 slices bacon
2 6½ oz cans chopped or minced clams, with juice
1 small onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium potato, peeled and thinly sliced
2 stalks celery, thinly sliced
1 bay leaf
Salt and pepper to taste
1 can corn, with juice
1 can lima beans, with juice
1 jar Green Giant slice mushrooms, with juice
1 cup frozen peas (canned peas with juice may also be used)
Note: Never allow soup to boil. Always keep the temp at a simmer, where small bubbles are just barely breaking. You should stir soup gently but thoroughly about once every 30 minutes so the vegetables cook evenly
Mix soup and milk in 4-5 quart pot. Fry bacon medium, until it’s not quite crisp. Chop each piece of bacon into 6 pieces and add to soup. Add clams and juice. Add onions, carrots, celery, potato, bay leaf, salt/pepper. Heat at medium until first bubbles appear, then lower heat to medium low. Add corn, lima beans, mushrooms, and peas. Simmer about 2 hours. Serve with hot crusty French bread. Serves about 6.
Vegetable-Clam Chowder
2 cans Campbell’s Cream of Mushroom Soup or Cream of Potato Soup
2 soup cans milk
4 slices bacon
2 6½ oz cans chopped or minced clams, with juice
1 small onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium potato, peeled and thinly sliced
2 stalks celery, thinly sliced
1 bay leaf
Salt and pepper to taste
1 can corn, with juice
1 can lima beans, with juice
1 jar Green Giant slice mushrooms, with juice
1 cup frozen peas (canned peas with juice may also be used)
Note: Never allow soup to boil. Always keep the temp at a simmer, where small bubbles are just barely breaking. You should stir soup gently but thoroughly about once every 30 minutes so the vegetables cook evenly
Mix soup and milk in 4-5 quart pot. Fry bacon medium, until it’s not quite crisp. Chop each piece of bacon into 6 pieces and add to soup. Add clams and juice. Add onions, carrots, celery, potato, bay leaf, salt/pepper. Heat at medium until first bubbles appear, then lower heat to medium low. Add corn, lima beans, mushrooms, and peas. Simmer about 2 hours. Serve with hot crusty French bread. Serves about 6.