Clam Chowder

I made this yesterday and it was a big hit and supper easy, so I thought I'd share.

5 cans (10 3/4 ounces each) cream of potato soup, undiluted
2 cans (12 ounces each) evaporated skim milk
2 cans (10 ounces each) clams, rinsed and drained
1 can (14 2/4 ounces) cream-style corn
2 cans (4 ounes each) tiny shrimp, rinsed and drained
3/4 cup crumbled bacon (about 1/2 pound) or imitation bacon bits
Lemon Pepper to taste
Oyster crackers

Combine all ingredients except crackers in slow cooker. Cover and cook on LOW 3 to 4 hours, stirring occasionally. Serve with crackers.

Okay, so I didn't follow this recipe exactly because I forgot to pick up an extra can of evaporated milk (I used 1 can evaporated 2% milk and then a can of water), and my cans of oysters were 6.5 ounces each and my shrimp cans were about 6 ounces each. I forgot the lemon pepper and we had rolls instead of oyster crackers. I also waited until the end to put in my crumbled bacon because I didn't want it to get soggy (I used already cooked, crumbled bacon from Costco).

Eva ate 3 bowls which is quite unusual for her, and I really enjoyed it too (I'm not a huge fan of clam chowder). So, enjoy!