OK, here's a great basic soup for you. Manhattan Clam Chowder in the crock pot. Just a few minutes of prep and dinner is ready by the of the day. I had some ready-made crab cakes in the freezer which I picked up on sale to have on hand for an easy dinner. I made some zucchini ribbons and voila!!! A wonderful dinner ready in just minutes.
This is a classic Manhattan Clam Chowder recipe. There are many variations, but this is the standard from which all the others spring. Even better the next day, so make sure there are leftovers!
MANHATTAN CLAM CHOWDER (Serves 4)
2 (6.5 oz) cans clams (and juice)
1 (14.5 oz) can Italian-seasoned diced tomatoes (and juice)
1 cup chopped celery
1 cup chopped green pepper
1/2 cup chopped carrot
2 cups finely diced peeled potato
1/4 (less for us) tsp cayenne
1 cup chicken broth
Use a 4-quart slow cooker. Put the clams and tomatoes in the cooker. Add the chopped vegetables and red pepper. Pour in the chicken broth. Cover and cook on low for 6-8 hours, or until the potatoes are quite tender.
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