3 cans evaporated milk

24 oz chicken broth container (or canned)

1/2 stick butter or margarine

2 cups white cooking white

3 cans chopped clams (drained)

2 cans tiny shrimp (drained)

1 package frozen(dethawed) or fresh shrimp (about 25 count)

1 can corn (drained)

3-4 large potatoes (diced)

2 carrots shredded and chopped (or buy already shredded carrots and chop into small pieces)

1-2 celery stalk Chopped to small pieces (optional)

1 tbsp garlic

Salt and Pepper (to taste)

Corn Starch (optional / to thicken broth)

Add all the liquids to the crockpot and stir
Mix in garlic, salt, pepper and butter
Add shrimp, clams, corn, potatoes, celery and carrots
Cook on low for 4-5 hours or until potatoes and celery are soft
The last 30 minutes or once chowder is done, use corn starch and water to thicken the broth if desired. I didn't have corn starch so I mixed 1/2 cup flour with 1 cup warm water and thickened broth slightly buy slowly pouring flour mixture into crock pot. I prefer corn starch but flour will do the trick as well. Follow the directions on the corn starch box to get the thickness you desire.