I serve this cheesy chowder every Christmas or New Year's. Throughout the year, I substitute the potatoes and clams with broccoli and find that even the grandchildren enjoy the taste.
"While vacationing in the New England states, we enjoyed a delicious clam chowder," recalls Rosann McWherter of Dublin, California. "When I go home, I wanted to savor the same flavor in the least amount of time. That's how this shortcut was born."
If you love the classic clam chowders served in many restaurants, I know you'll enjoy this recipe. It tastes better than any other versions I've tried. You'll be delighted with this soup's easy preparation.—Donna Smith, Fairport, New York
"Clam Chowder for a Crowd is a very popular dish at church camp and our family reunion," notes Mrs. Lynn Richardson of Bauxite, Arkansas. "It has a thinner broth than most chowders but is very flavorful," she confirms.
When my mobile home park put on a "Soup Day" potluck, this is the recipe I made. Everyone agreed it tasted as good—if not better!—than the version so popular in New England.—Gretchen Draeger, Santa Cruz, California
Cream gives richness to the canned items that make up this satisfying chowder. "I sometimes make it in the slow cooker, so it can simmer while I finish work around the house," informs Karen Johnston of Syracuse, Nebraska.