Crock-Pot Clam Chowder - cooking recipe

Ingredients

4 cans (6 1/2-oz.) chopped clams
1/2 lb. bacon, diced
1 large onion, chopped
6 to 8 large potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half-and-half cream or milk
3 to 4 Tbsp. cornstarch

Preparation

In skillet saute bacon and onion until golden brown; drain. Put into crock-pot with clams.
Add all remaining ingredients, except cream.
Cover; cook on HIGH 3 to 4 hours or until potatoes are tender.
During the last hour of cooking, combine 1 cup of milk with the cornstarch; add that and the remaining milk and blend thoroughly.
Heat through until chowder is thickened and bubbly, stirring frequently.