Crock-Pot Slow Cooker with Touchscreen Cookbook And Owner's Manual page 35

Slow Cooker with Touchscreen_Inpgs.qxd:9100050002788
Soups, Stews and Chowders
New England Clam Chowder
3 slices bacon, cut up
2 6 1/2 oz. cans minced clams
3 medium potatoes, peeled and diced
1 cup onion, chopped
1 carrot, shredded
1 10 3/4 oz. can cream of mushroom soup
1/4 tsp. pepper
2 12 oz. can evaporated milk
In a skillet, cook the bacon and drain. Drain the clams, reserving
the liquid and add water to the liquid equal to1 1/2 cups. Cover the
clams and chill. In the Crock-Pot
liquid, potatoes, onion and carrot. Stir in the cream of mushroom soup
and the pepper. Cover, cook on Low for 9 -11 hours or on High for
4 - 5 hours. When the cook time in finished, add the evaporated milk
and cook on High for 1 hour.
Recommended Unit Size: 4 - 7 Quarts
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3/1/13 9:33 AM
® Slow Cooker, combine reserved clam
Page 66
Soups, Stews and Chowders
Butternut Squash Soup
2 cups onion, finely chopped
1 (3 lb) butternut squash, peeled and cubed
4 cups chicken broth
1 1/2 cups apple sauce
1 1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. curry powder
1/4 tsp. ground coriander
1/4 tsp. cinnamon
In a large skillet, cook the onions until transparent, then place the
onions in the Crock-Pot
broth, applesauce, salt, pepper, nutmeg, cloves, curry powder,
coriander and cinnamon. Cover; cook on Low for 4 - 6 hours
(or until squash is tender).
If desired, in a food processor, process in small batches until
smooth. Return soup to the slow cooker. Cook on Low for an
additional 2 - 4 hours.
Recommended Unit Size: 3 - 6 Quarts
® Slow Cooker. Add the squash, chicken
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