Corny Clam Chowder
"Cream gives richness to the canned items that make up this satisfying chowder. "I sometimes make it in the slow cooker, so it can simmer while I finish work around the house," informs Karen Johnston of Syracuse, Nebraska...."
INGREDIENTS
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1 can (14-3/4 ounces) cream-style corn
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1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
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1-1/2 cups half-and-half cream
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1 can (6-1/2 ounces) minced clams, drained
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6 bacon strips, cooked and crumbled
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