Rival Slow Cooker manual Cheesy Tavern Soup, Red Bliss Potato and Leek Clam Chowder

Cheesy Tavern Soup

1/2 cup celery, chopped

1/2 cup carrots, chopped

1/2 cup green peppers, chopped

1/2 cup onion, chopped

4 tablespoons olive oil

64 ounces chicken broth

4 tablespoons butter

2 teaspoons salt

2 teaspoons pepper

1/2 cup flour

4 cups grated Cheddar cheese

2 cans beer (room temperature)

1.On stovetop set to medium heat, sauté celery, carrots, onions, and peppers in olive oil in VersaWare™ stoneware until tender.

2.Add remaining ingredients (except flour and cheese) into stoneware and place in slow cooker heating base. Cover and cook on Low for 6 hours or on High for 2-4 hours.

3.Dissolve flour in a small amount of water and add to soup, stirring in well.

4.Top with grated cheese and place in preheated broiler for 10-15 minutes to melt cheese.

Serves 8

Note: when using an electric stovetop, the heat diffuser

56MUST ALWAYS be used with the VersaWare™ stoneware.

Red Bliss Potato and Leek Clam Chowder

Olive oil

4 slices smoked bacon, cut into 1-inch pieces

2 6-ounce cans minced clams, drained, liquid reserved

2cups red bliss potatoes, cut into 1/2-inch cubes

1 cup leeks, finely chopped

1 cup celery, chopped

2carrots, peeled and finely chopped

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water or clam juice

1 cup dry milk powder

1/3 cup flour

1 cup chilled water

3 cups cream Ground paprika

1.Cover bottom of VersaWare™ stoneware with oil and place on stovetop set to medium heat and add bacon. Sauté bacon until crispy, remove with a slotted spoon, and set aside on a paper towel to drain. Cool and reserve in refrigerator for garnish.

2.Place the clams in a small mixing bowl and cover with plastic wrap. Chill in the refrigerator while preparing the soup.

3.Place the reserved clam liquid in the stoneware and add the potatoes, leeks, celery, carrots, sugar, salt and pepper. Mix thoroughly to blend. Stir 1 cup of the water.

4.Place the stoneware in slow cooker heating base, cover, and cook on Low for 7-8 hours or on High for 4-5 hours.

5.In a medium mixing bowl, combine the dry milk and flour. Gradually whisk in

1 cup of chilled water. Add this mixture to the soup and stir to combine. Cover and cook on High 20-30 minutes, or until thickened and very smooth. Meanwhile, remove bacon from refrigerator and allow chowder to come to room temperature. Stir soup occasionally. Add the clams and the cream and cook for an additional 10-15 minutes.

6.To serve, ladle the soup into 6 individual bowls, dust each with the paprika and crumble the bacon evenly over each serving.

Serves 6-8

Note: when using an electric stovetop, the heat diffuser	57
MUST ALWAYS be used with the VersaWare™ stoneware.