Eventually, after more stirring, she would triumphantly exclaim: “It’s SOUP“!
Ok, so now you are saying . . .
Nice bit of trivia, Crystal, but where are you going with this?
Fair question. I do go off on a tangent sometimes! 😉
I’ve been thinking of soup because Kelly sent me a great recipe for Clam Chowder that I’d like to share with you today. Kelly is famous for this chowder. In fact, when she does a yearly fundraiser for the Samoyed Dog Rescue, the group always requests it. When they send out the rsvp list, it’s already filled-in for Kelly – “Kelly and clam chowder”. They don’t let her choose what she’s going to bring! 🙂
Since I’m a New England girl, I was practically raised on clam chowder. It’s so good on a cold day but to tell you the truth, we eat it when it’s 90 degrees, too!
Kelly’s Clam Chowder
Prepared in a slow cooker!
2 cans condensed Clam Chowder soup
2 cans condensed Cream of Potato soup
2 cans Cream of celery soup
2 cans of minced or chopped clams drained
1 quart of half and half
Mix all soups and clams together; add the half and half.
Cook in a slow cooker for 4 hours on high, or 8 hrs. on low.
Fried, crumbled bacon may be added to the recipe. (Kelly omits this and I would too – not because I don’t like bacon but because it’s non-traditional in New England chowder.)
Kelly tells us that this recipe is from Noah’s Ark, a restaurant that was in the St. Louis area, at one time.
Hope your weekend is warm and toasty and maybe includes – some soup!