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Culinary Escape to Spain
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*~ROUTE 66, Midwest CHOWDER CROCK!~* (With Cheese, Rice & Clams!)

Contributed By: RITZIE, AL | See all of RITZIE's recipes
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Active Time:  15 Minutes
Total Time:  45 Minutes
  8 Bowls/Servings
A 'spin' On A Creamy, 'Cheese-Chowder' I shared With My Family (while on a 'California Vacation' in the early 80's!)
RECIPE INGREDIENTS
~1-Can Cream of Mushroom Soup (Condensed)
~1-Block/16-Oz. (Med-sized) Velvetta® (Mexican Blend-cubed, for melting)
~2-Cups (New) Potatoes (Cubed small-peeled or 'skin-on')
~1 & 1/2-Cup Rice (White, or ANY, Wild Blend)
~1-Can Clams (Drained, Rinsed,Minced or Chopped)
~1/4-Cup Celery (Chopped finely)
~1-Jalopeno Pepper (Minced)
~1/2-Cup Bell Pepper (Chopped)
~1-Tblsp. Garlic (minced)
~2-Long, Green Onion (Chopped)
~2-Tblsp. Parsley (Chopped)
~1-Tblsp. Smoked Paprika
~1-Tblsp. Cayenne Pepper (Ground)
~3-Cups Water (or Vegetable Broth)
~1-Tblsp. Pepper (Cracked)
~Salt(To Cook's Taste-Optional)
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DIRECTIONS
BEGIN with the water in a large, dutch oven/stock pot on Med heat. Chop/cube ALL above, needed ingredients and place them into the pot. ADD IN the rice, cheese, herbs, and spices (REDUCE HEAT to med-low/STIRRING occasionally) and COOK for approximately 40 minutes (making SURE that 'potatoes' are done.)


COOK'S NOTE: To 'shorten cook time,' simply boil cubed potatoes for about 10 minutes (skin-on) and place them into the Chowder Mixture after they've cooked.


ENJOY!


~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~


SIDE BITE: TRY THIS Recipe done with a 'Slow Cooker/Crock Pot' method, too!


SIDE BITE: SERVE with 'Side Salad' and a crispy, 'French Loaf' or 'Sour Dough!'


SIDE BITE: THIS type of 'thick, Chowder' is PERFECT for serving INSIDE of Sour Dough, Bread Loaves!


Date Added: 03/30/2010
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