- 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
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 crock pot 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!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
