Welcome to day two of my latest review for Gooseberry Patch! If you missed day one Friday because maybe you were out shopping, or still in a food coma from Thanksgiving, you can see that terrific recipe here.
For my second recipe I chose something I knew my boys would gobble up; and I could make on a busy day when I was going to be out all day, and had absolutely no time to devote to cooking.
Now, before I go any further, I feel the need to put a sort of disclaimer on this recipe. I know many of you out there avoid condensed soups in your diet; and when you read just how many cans are included in this you will wince. I respect that. But what I ask for those of you who feel that way, please don't look down upon those of us who say it's okay to use them now and again, to save us some time and stress. Please don't make comments on this post, or on my Facebook page. Please don't email me and tell me I'm poisoning my family. (Yes, I have actually had this comment before on recipes that included canned soups.) Please don't send any hate mail to my home with nutrition labels. I respect those who choose not to use them; and all I ask is you do the same.
Whew, with that out of the way, I can honestly say my family loved this. It was the perfect way to warm up on a very cold day, and it was just as good when Mr. E had to eat it a couple hours after I served dinner.
Oh, plus the fine folks at Gooseberry Patch are giving EMM readers a chance to WIN a copy of this fantastic cookbook! Just click here to enter!
Crock Pot Clam Chowder
Submitted by Jewel Sharpe Raleigh, NC Found on pg. 123
3 (10 3/4 oz.) cans cream of potato soup
2 (10 3/4 oz.) cans New England clam chowder
1 pint half and half
2 ( 6.5 oz.) cans chopped clams
1/2 c. butter, sliced
1/2 c. onion, diced
Salt and Pepper to taste*
1 TBS dried parsley*
Combine all ingredients except crackers and parsley in slow cooker. Cover and cook on LOW for 2-4 hours. Right before serving, stir in parsley and garnish with crackers.
*These were my additions