1 lb bacon, diced
1/4 lb ham, cubed
2 cups chopped onions
2 cups diced celery
1/2 tsp salt
1/4 tsp black pepper
2 cups diced potatoes
2 cups cooked, diced chicken
4 cups chicken broth
2 bottles clam juice or 2 cans clams with juice
1 (15 1/4 oz) can whole kernel corn with liquid
3/4 cup flour
4 cups milk
4 cups shredded cheddar or Monterrey Jack cheese
1/2 cup dairy fresh whipping cream(not whipped)
2 Tbsp fresh parsley, chopped
Directions:
1. Saute bacon, ham, onions and celery in skillet until bacon is crisp and onions and celery limp.
2. Combine all ingredients in slow cooker except flour, milk, cheese, cream and parsley.
3. Cover and cook on LOW 6 to 8 hours or High 3 to 4 hours.
4. After intitial cooking time,whisk flour into milk. Stir into soup along with cheese whipping cream and parsley. Cook one more hour on HIGH.
Servings: 10 to 12
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