• 1 lb. bacon, diced
  • 1/4 lb. ham, cubed
  • 2 c. chopped onions
  • 2 c. diced celery
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 c. diced potatoes
  • 2 c. cooked, diced chicken
  • 4 c. chicken broth
  • 2 bottles clam juice, or 2 cans clams with juice (Crock Pot Girl prefers 2 cans clams with juice)
  • 1 lb. can whole kernal corn wih liquid
  • 3/4 c. flour
  • 4 c. milk
  • 4 c. shredded cheddar or jack, cheese
  • 1/2 c. whipping cream (not whipped)
  • 2 T. fresh parsley

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  1. Saute bacon, ham, onions, and celery in skillet until bacon is crisp and onions and celery are limp. Add salt and pepper.
  2. Combine all ingredients in slow cooker EXCEPT flour, milk, cheese, cream, and parsley.
  3. Cover. Cook on Low 6-8 hours, or on High 3-4 hours.
  4. Whisk flour into milk. Stir into soup, along with cheese, whipping cream, and parsley. Cook one more hour on High.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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