Creamy Slow Cooker Seafood Chowder

You'll have to try this one for yourself! It's very rich and fills ya' up quick, but man, is it good! My mom makes this every year for our town's annual Clam Bake.

Makes 8 to 10 servings

Ingredients:

1 quart (4 cups) half & half

2 cans (14.5 oz. each) whole white potatoes, drained and cubed

2 cans (10.75 oz. each) condensed cream of mushroom soup, undiluted

1 bag (16 oz.) frozen shredded has brown potatoes

1 medium onion, minced

1/2 cup (1 stick) butter, diced

1 teaspoon salt

1 teaspoon black pepper

4 cans (about 6 oz. each) minced clams

2 cans (about 4 oz. each) tiny shrimp, drained & rinsed

Directions:

1. Combine half & half, canned potatoes, mushroom soup, frozen hash brown potatoes, onion, butter, salt & pepper in a 5 or 6 quart slow cooker. Mix well.

2. Add clams and shrimp; stir gently.

3. Cover; cook on LOW for 4 to 5 hours.

I want to hear what people think of this. To me, the frozen hash browns give this chowder a nice texture and consistency. Everyone at the Clam Bake loves it!