• 1 lb. bacon, diced
  • 2 Medium Onions, diced
  • 4 Stalks of Celery, finely diced
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 3 Large Potatoes, peeled and diced
  • 2 Boneless, Skinless, Chicken Breasts
  • 4 c. Chicken Broth
  • 16 oz. Clam Juice
  • 15 oz. Whole Kernel Sweet Corn, undrained
  • 3/4 c. flour
  • 4 c. milk
  • 4 c. Shredded White Cheddar Cheese
  • 1/2 c. Heavy Whipping Cream
  • 2 T. Flat Leaf Parsley, chopped

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  1. Place potatoes in the bottom of a 6-Quart Slow Cooker.
  2. Heat a large skillet on medium-high and cook bacon pieces.
  3. Remove bacon and set on a paper towel.
  4. Add onions and celery to skillet.  Cook until onion is translucent. Place on a paper towel to absorb grease.
  5. Add bacon, onions and celery to slow cooker.  Season with salt & pepper.
  6. Combine Clam Juice and remaining ingredients in slow cooker EXCEPT flour, milk, cheese, cream, and parsley.
  7. Cover. Cook on Low 6-7 hours, or on High for 4 hours.
  8. Remove chicken and chop into 1/2-inch pieces. Add back to slow cooker and cover on HIGH setting.
  9. In a small bowl, whisk together flour and milk until fully combined with no lumps.  Stir into soup in slow cooker.
  10. Stir cheese into soup until melted.
  11. Fold in whipping cream and parsley.
  12. Cover and cook for an additional 30 minutes on HIGH.

Happy Crocking!

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



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