Corn and Clam Chowder

Ingredients

1 Tbsp. chopped parsley
2 qts. milk
2½ tsp. oregano
salt and pepper to taste
1 tsp. thyme
2 gallons prepared Corn Chowder
2 tsp. Garlic in Oil
1 lb. julienne bacon
3 each bay leaves
4 - 5 cans chopped clams in juice
2 gallons prepared New England Clam Chowder

Instructions

(yields 5+ gallons)

Prepare the New England Clam Chowder and the Corn Chowder per package instructions. While the soups are simmering, julienne the bacon and cook until crisp. Add the Garlic in Oil and sauté quickly. Reserve the bacon fat for use in the finished soup. Combine the soups and remaining ingredients, and simmer for 20-30 minutes. Adjust the seasoning with the salt and pepper.