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CORNY CLAM CHOWDER

1 (16 oz) can cream-style corn
1 (10 3/4 oz) can condensed cream of potato soup, undiluted
1 1/2 cups half and half
1 (6 1/2 oz) can minced clams, drained
6 bacon strips, cooked and crumbled

In a saucepan, combine corn, soup and cream; heat through.

Stir in clams; heat through. Garnish with bacon.

Makes 4 servings
Source: Quick Cooking magazine, December 2000


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Betsy at Recipelink.com - 9-14-2009
 
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