Creole Clam Chowder

Ingredients

• 2 lg Potatoes Peeled and cut into 1/2 inch cubes
• 1 med Acorn Squash Seeded, peeled and cut into 1/2 inch cubes
• 2 (12-ounce) cans Evaporated Milk
• 4 Cups 2% Milk
• ½ Cup Italian grated cheese
• 2 (6-ounce) cans Chopped clams
• ½ Tsp Toney Chachere’s Creole Season
• 1 Tbsp Dried Parsley
• ¼ Cup margarine or butter

Directions

1. Cook the Potatoes & Squash

   Boil potatoes and squash for 50 minutes

2. Drain the Vegetables

   Drain potatoes and squash

3. Assemble & Slow-Cook the Chowder

   Combine all ingredients into crock pot and cook for 2 hours on low

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 10 servings (about 1½ cups).