Creamy Seafood Chowder

1 quart (4 cups) half-and-half
2 cans (14 1/2 ounces each) whole white potatoes, drained and cubed
2 cans (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 bag (16 ounces) frozen hash brown potatoes
1 medium onion, minced
1/2 cup (1 stick) butter, diced
1 teaspoon salt
1 teaspoon black pepper
5 cans (8 ounces each) whole oysters, drained and rinsed
2 cans (6 ounces each) minced clams
2 cans (4 ounces each) cocktail shrimp, drained and rinsed

Combine half-and-half, canned potatoes, soup, frozen potatoes, onion, butter, salt and pepper in 5 quart slow cooker. Mix well.

Cover and cook on LOW 3 1/2 to 4 1/2 hours.

Add oysters, clams, shrimp; stir gently. Cover and cook on LOW 30 to 45 minutes or until done.

Makes 8 to 10 servings.


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