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Ingredients Jump to Instructions ↓

  1. 1 can (10 3/4 ounces) condensed cream of celery soup

  2. 1 can (10 3/4 ounces) condensed potato soup

  3. 1 small jar pimientos, chopped, about 2 tablespoons

  4. 1 bottle (8 ounces) clam juice

  5. 1 teaspoon dried parsley flakes

  6. 1 can (12 to 15 ounces) whole kernel corn, drained

  7. 1 tablespoon chopped dried onion

  8. 2 cans (about 5 to 6 ounces each) flaked tuna, drained

  9. 1 cup light cream or half-and-half

  10. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. In a slow cooker, combine the soups, pimientos, clam juice, parsley, corn, and onion. Cover and cook on LOW for 4 to 5 hours. Add the cream, tuna, and add salt and pepper, to taste. Cook for 1 hour longer, or until hot.

  2. Serves 4 to 6.

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