New England clam chowder

A thick soup made with clams, onions, salt pork, potatoes, and milk.

Recipe origin: United States Northeast Region

Ingredients

• 1 can (10¾-ounce) condensed cream of celery soup
• 1 can (10¾-ounce) condensed cream of potato soup
• 1 can (10¾-ounce) New England Clam Chowder
• 2 cans (6½-ounce each) minced clams, with juice
• 1 quart half-and-half cream
• 1 pint heavy whipping cream

Procedure

1. In a slow cooker, mix together cream of celery soup, cream of potato soup, New England clam chowder, 1 can undrained clams, 1 can drained clams, half-and-half, and heavy whipping cream.
2. Cook on low for 6 to 8 hours.

Serves 6.

The noun has one meaning:

Meaning #1: a thick chowder made with clams and potatoes and onions and salt pork and milk