Chicken Clam Chowder

Chicken clam chowder

Chicken Clam Chowder


1 lb bacon, crumbled

¼ lb ham, cubed

2 cups chopped onion

2 cups diced celery

½ tsp sale

¼ tsp pepper

2 cups diced potatoes

2 cups cooked and diced chicken

4 cups chicken broth

2 cans of clams with juice

1 lb can whole kernel corn with liquid

¾ cup flour

4 cups Dairy Maid Dairy Whole Milk

4 cups shredded cheddar cheese

½ cup Dairy Maid Dairy Heavy Cream

2 tbsp parsley (fresh)


Saute bacon, ham, onions and celery in a skillet until the bacon is crisp and onions and celery are tender.  Add salt and pepper.  Combine all ingredients except the flour, milk, cheese, heavy cream and parsley in a slow cooker.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Whisk flour into milk and stir slowly into soup mixture in slow cooker. Add cheese, whipping cream and parsley then cook one more hour on high.

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