I see myself as a fairly good cook. I can make something without a recipe, create my own recipes, and alter any recipes I have to fit my family’s tastes. However, for some reason, I never ventured to create a “clam chowder” type recipe. This is truly strange considering every time I go to a restaurant and they offer clam chowder, I order it. I love clam or creamy seafood chowder, and often when I love a recipe I am anxious to try it. But again, for some reason, I would shy away from trying this. Perhaps part of the fear came from creating the cream base or cooking with clams. I’m not really sure, but I finally overcame the fear of cheating.
I know that we always teach our children not to cheat, but I have to admit that cheating in cooking is sometimes a wonderful thing. By cheating with this recipe, I’ve created the seafood chowder I love without a lot of preparation and hassle (and added a few extra twists). Enjoy!
2 cans cream of chicken soup
2 cans cream of potato soup
1 tsp garlic powder
2 tbsp minced onion
1 cup half and half
1 cup milk
¼ tsp black pepper
1 cup celery
2 10-ounce cans of clam, undrained
1 tsp creole seasoning
4 medium potatoes, peeled and chopped
1 16 oz package of frozen corn
1 pound pre-cooked tail-off shrimp
Spray the crock pot with cooking spray. Combine all ingredients except shrimp, and mix well. Cover and cook on low for 7-8 hours or high for 3-4 hours. Add shrimp, cover, and cook on high for an additional 30-45 minutes until shrimp is tender.
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