Directions

1. In a large saucepan, over medium- high heat, saute the onion and celery in 2 tablespoons canola oil. Cook until translucent and soft, about 5-6 minutes.
2. Place all the ingredients in your slow cooker (except the milk), including the sauteed onion, celery and cooked bacon. Cook on low for 6-8 hours. Or cook on high for 3-4 hours. Stir occasionally to mix all the ingredients well.
3. Add half and half and cornstarch during the last hour of cooking. Dissolve the cornstarch with a few tablespoons of warm water, prior to adding to the chowder.
4. Serve with crusty French bread slices and mini saltines. Garnish with finely chopped parsley, if desired.