Slow Cooker Clam Chowder

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (6 ounce) can minced clams
• 4 slices bacon, cut into small pieces
• 3 potatoes, peeled and cubed
• 1 cup chopped onion
• 1 carrot, grated
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 teaspoon ground black pepper
• 2 (12 fluid ounce) cans evaporated milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon pieces in a skillet over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain and pour off most of the fat.

2. Place the potatoes, chopped onion and grated carrot in the bottom of a slow cooker.

3. Add the cooked bacon, the undrained minced clams, the condensed cream of mushroom soup and the black pepper. Stir to combine.

4. Cover and cook on low for about 5 hours 45 minutes, until the potatoes are fork-tender.

5. Stir in the evaporated milk, cover and cook on low for about 15 minutes more until hot. Do not let the chowder boil. Serve hot.