SLOW COOKER CLAM CHOWDER

SLOW COOKER CLAM CHOWDER

1 (10.75 ounce) can Campbell’s cream of celery  or cream of broccoli soup
1 (10.75 ounce) can Campbell’s cream of potato soup
1 (15 ounce) can  New England clam chowder
2 (6.5 ounce) cans minced clams, 1 drained, 1 not drained
1 quart Dairy Maid Dairy half-and-half cream
1 pint Dairy Maid Dairy heavy whipping cream
bacon bits
1. Mix cream of celery soup, cream of potato soup, clam chowder, 1 can
undrained clams, 1 can drained clams, half-and-half cream, and whipping
cream into a slow cooker.
2. Cover, and cook on low for 2 to 4 hours, until heated through. Garnish
each bowl of clam chowder with bacon bits.