New England Clam Chowder(Crock-Pot) - cooking recipe

Ingredients

4 slices bacon cut into small pieces
1 large onion, chopped
3 (6 1/2 oz.) cans chopped clams, drained and rinsed
3 to 4 medium potatoes, diced
4 c. water
2 chicken bouillon cubes, dissolved in a little hot water
1 tsp. marjoram
1/2 tsp. basil
1 tsp. parsley
1 pt. half and half
2 (5 oz.) cans evaporated milk

Preparation

Fry bacon and onion in skillet.
In crock-pot combine the bacon and onion, clams, potatoes, water, bouillon and spices.
Cook on low 8 to 10 hours or on high 4 to 5 hours.
About 1 hour before serving add half and half and evaporated milk.
Adjust heat to high and cook until heated through.
If necessary, thicken soup by mixing 2 tablespoons cornstarch with about a cup of the broth. Blend well, return to pot and cook until thickened.
Serve with hot crusty sourdough bread.