Five Can Slow Cooker Clam Chowder
1 (10.75 ounce) can Campbell’s condensed cream of celery soup
1 (10.75 ounce) can Campbell’s condensed cream of potato soup
1 (15 ounce) can Snow’s New England clam chowder
2 (6.5 ounce) cans Snow’s minced clams, not drained
1 quart half-and-half cream
1 pint heavy whipping cream
bacon bits for garnish
Mix cream of celery soup, cream of potato soup, clam chowder,
2 cans undrained clams, half-and-half cream,
and whipping cream into a slow cooker.
Cover, and cook on low for 2 to 4 hours, until heated through.
Garnish each bowl of clam chowder with bacon bits.
Makes 10 cups