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Chop onions, celery, and parsley; set aside.
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In large bowl, mix together onions, parsley, celery, creamed corn, frozen corn, and broth.
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Divide mixture into 2 gallon size freezer bags. ( be sure to label bags first)
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On cooking day, place frozen soup directly into slow cooker. Set to high and cook for 3-4 hours or on low for 4-5 hours. *If adding diced potatoes, do so with about an hour of cooking time left. (Do not freeze diced potatoes with soup mixture, they will turn black.)
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Before you are ready to serve: drain clams and add to slow cooker, wait 3 minutes then stir in whipping cream and butter until butter melts. Add salt and pepper to taste.
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Ladle into bowls and top with crispy bacon (optional) and green onions.