Manhattan Style Clam Chowder With Corn - cooking recipe

Ingredients

2 (14 ounce) cans diced tomatoes
1 cup chicken broth
1 cup potato, peeled and cubed
1 cup finely chopped onion
1 cup corn
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 ounces Canadian bacon, julienned
1 garlic clove, minced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams (do not drain)
salt and pepper

Preparation

Combine all ingredients except clams, salt and pepper in slow cooker.
Cover and cook 4-6 hours, adding clams during the last 45 minutes.
Discard bay leaf. Season to taste with salt and pepper.