Weekly Recipe-Creamy Slow Cooker Seafood Chowder

This week's recipe is taken from the Best Loved Slow Cooker Recipes cookbook.It is very tasty, and perfect for Friday abstinence too!

If you are into crock pot cooking I would definitely recommend this cookbook. It's filled with great recipes, but ones that are not too "out there" or require ingredients that you have never heard of.

I would also like to note, that at first glance this meal seems to be a bit pricey. However, it goes a loooong way! It says that it serves 8-10 people, but I would say more like 12-14 servings. Also, to reduce the cost you could easily omit one or two types of the canned fish, as this is were most of the expense seems to be. I have made it without the oysters and with only one can of the shrimp and it was still just as wonderful. Plus, it can't get much easier than just throwing everything in the pot and letting it cook all day!

Creamy Slow Cooker Seafood Chowder

1 quart (4 cups) half-and-half
2 cans whole whit potatoes, drained and cubed
2 cans condensed cream of mushroom soup, undiluted
1 bag (16 ounces) frozen hash brown potatoes
1 medium onion, minced
1/2 cup 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

1.) Combine half-and-half, canned potatoes, soup, frozen potatoes, onion, butter, salt, and pepper in 5 qt. crock pot slow cooker. Mix well. Cover; cook on LOW 3 1/2 to 4 1/2 hours.

2.) Add canned fish; stir gently. Cover; cook on LOW 30 to 45 minutes.

Tip: Seafood is delicate and can be easily overcooked. It should only be added to the Chowder during the last step as stated above.